Q2 Sci & Soc Food Benchmark

Recipe: Light stir-fry chicken and vegetables with Chinese egg noodles

*This recipe can be vegetarian/vegan friendly by simply replacing the meat with eggs or tofu, or even taking meat out completely!

There is no specific measurements for most of the ingredients because it is your preference on how much vegetables, noodles, or meat you want to eat/use. Also, you don’t need to completely follow these ingredients, feel free to use whatever vegetables or meat you want. Anything that is laying around in the fridge that needs to be used such as leftover vegetables or different kinds of meat such as beef or pork is fine. And for the noodles, it is not completely necessary to use Chinese egg noodles, regular noodles that you have on hand can be used. And if you don't want to eat noodles, you can totally forget about it and just make meat and veggie stir fry and serve this over your choice of rice.

Adjust measurements according to how many people this meal will be serving to.

Ingredients:

Boneless skinless chicken breast

Carrots

Onion

Broccoli

Snow peas

Bell peppers

Mushroom

Soy sauce

Minced garlic

Chinese egg noodles

Salt

Black pepper

Red pepper flakes (Optional: only if you want it to be spicy)

Any kind of cooking oil (cooking spray or olive oil are the healthy choices)

How many minutes it takes to prepare and cook:

15-20 minutes

Everything will be cooked very quickly!

Directions:

1. Cut up all your vegetables and meat into bite size pieces.

2. After you finish cutting up your main ingredients, get a wok or a big skillet pan and put it over medium-high heat. Add your cooking oil(1 tablespoon) or cooking spray. Let the pan heat up for at least 3 minutes.

3. Depending on what kind of noodles you are using, if it is not cooked yet, you may need to get a saucepan and boil water, then add in the noodles and blotch noodles for 2-3 minutes, take it out and strain the noodles, then set it aside to dry. (This is an extra step if your noodles are not cooked. Skip this step if it doesn't apply to you)

4. Finely mince the garlic.

5. Throw the minced garlic and onion into the wok/pan and stir fry that until you noticed the pieces of garlic turn golden brown and smells very fragrant and the onion becomes translucent. If you are making this dish spicy, this is the time to also add in your dry hot pepper flakes. This should take 2-3 minutes.

6. Turn the heat down to medium. Add in your sliced chicken or other choice of meat then stir fry until the meat is almost cooked through. You don’t want to cook it all the way yet because you haven’t added the vegetables yet (overcooked meat will taste bad and hard to chew). This will take a few minutes.(If you are using sliced beef, cook for only one minute!)

7. After your meat is cooked about half way through, turn the heat back up to medium-high and add in all your vegetables. Stir fry until vegetables are slightly cooked but do not overcook or else your vegetables will become too soft or soggy (you still want that “crunch” when you bite into your veggies). This will take 2-3 minutes.

8. Add in the noodles and stir fry with kitchen tongs or chopsticks until noodles are heated. (Tongs or chopsticks will be easier to cook with the noodles. If you use a regular spatula, it might break the noodles) This will take 2-3 minutes since you are just reheating the noodles.

9. Turn the heat down to low and add two teaspoons of soy sauce and a pinch of salt and black pepper. Stir this for a minute and then turn off the heat. Do a taste test and see if you need anymore soy sauce or salt/black pepper. But don’t forget, too much sodium isn’t good for you.

10. Serve this in a plate or a bowl and you are ready to enjoy your quick, healthy, light stir fry!

Analysis of the recipe:

In my recipe, the only ingredient that might have be processed is the choice of noodles you use. I used thin Chinese egg noodles that I bought from a local asian supermarket near my house. I’m sure they’re processed because I did not make these noodles from scratch, they pre-made. All I had to do is blotch them in boiled water for 3 minutes, drain it, then it was good to eat or use in any meal I prep. I would say 30% of the recipe is processed because I put in a good amount of noodles but there’s more vegetables than noodles. The vegetables and boneless skinless meat is whole food, not processed.

Since my recipe is overall healthy, the sugar count and fat count is extremely low because we did not use sugar at all in this recipe and since we used boneless skinless chicken breast and we only used a tiny bit of oil in the pan, this is very little fat. The calorie count shouldn’t be so high because these are mostly veggies, so I can’t estimate it but I am aware that the calorie is not high. If you eat this recipe every day, there wouldn’t be any possible health problem arising because it’s not high in fat, sodium, sugar or anything.

I am not really sure where most of my ingredients came from, I’m positive my vegetables and meat are from this country but I don’t know which state. I don’t think the travel is that far because I’m pretty sure there’s a farm or meat factory nearby. I think the Chinese egg noodles might possibly be from California because lots of Asian food are processed or made in California. I don’t know if my vegetables are grown organically because I bought my vegetables from Shop Rite, not from Whole Foods Supermarket or Trader Joe’s.

This meal does not cost that much, in all honesty. This stir fry recipe is very easy to make and you can use any choice of vegetables, choice of meat or choice of noodles or seasoning. If you have leftover vegetables that need to be used before it goes bad, you could simply cut it up and throw into the wok/pan. If you have raw beef in the freezer or leftover chicken in the fridge, that can be used to. Chinese egg noodles isn’t common in American households so if you don’t have it or can’t find it, some pasta in from the cabinet can be substituted. You don’t really need to make a trip to the grocery store to buy these ingredients unless you want to eat specific vegetables, meat or noodles. I would it’s as cheap as fast food because this recipe is for anything that is laying around in your fridge. I didn't even go to the grocery store to buy my ingredients, I already had it in my fridge and my mom didn't use it for her cooking so I just took all of it and cooked this. I know where we bought it from but I already had it at home.

All my vegetables that I used were grown from farms that I don’t really know about. So the intermediate steps could’ve included chemicals to grow it. I don’t grow any vegetables at home. So if I were to grow my green peppers, onions or garlic at home, I’d have to buy the seed, go through a bunch of steps to get the right kind of soil to grow my vegetables, maintain these plants and make sure I water it, and a ton of more steps. As for commercial production process, they handle it themselves and I just simply purchase these vegetables without the hassle of growing it myself.

Personal Reflection:

Although before this unit, I was aware of some of these issues that we have in our food system, however, this unit has taught me even more about our food system and I actually learned "numbers" and "statistics" involved in it. The biggest issue I see in our food system is how much the government lies to us about it. The "sugar free", "low fat" labels are just lies. These low content food is just being covered up with another kind of terrible chemical or make it taste as good it normally would be. I think that is the worst corruption in our entire food system because this is going into our body and we are being lied to. Some of the changes I can make to my food choices is to make healthier decisions in my diet. I eat healthy during weekdays because I usually eat homemade food since I'm not going out with friends(my mom cooks pretty healthy) but sometimes I should eat brown rice instead of rice. Or whole wheat bread instead of white, and greek yogurt instead of mayo, something like that. The impact of these changes if that I think I will physically feel a lot better and have more energy to go through my day. I also think this will impact while I'm exercising, I'll notice more physical changes if I eat right. I'm willing to make these changes because I want to be fit and I want to be healthy. I don't want to have heart disease or diabetes, it already runs in my family. I want to decrease my chance and beat my genetics by being healthier. I really enjoyed the warm ups we've previously done in this unit because I've read some great facts and educated myself more about this.