About the Dish

Per Serving
Calories 560
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 690 mg
Total Carbohydrates 68 g
Dietary Fiber 6 g
Sugar 14 g
Protein 39 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Dry Cider

We really like dry cider with Chinese food. We suggest Bold Rock Premium Dry Cider, which has cideries in North Carolina and Virginia. Featuring low residual sugar, the sweet and savory sauce should pop against the dry cider.

Gamay - Willamette Valley, Oregon

Gamays are floral, with a generous expression of ripe and candied fruits. There are ripe strawberry, cranberry and pear drop notes. The moderate levels of tannins handles the protein aspect of this dish, and the ginger note will bounce off the wine well.

METHOD

1
MISE EN PLACE • Halve, peel and thinly slice onion. • Halve carrot lengthwise. Thinly slice crosswise at an angle. • Halve bok choy lengthwise; rinse away any dirt. Thinly slice stems. Cut leaves into bite-size pieces. • Peel and mince ginger. • Peel and mince garlic.
2
In a bowl, toss beef with cornstarch, tamari and wine.
3
• Fill a saucepan half full with water. Place over high heat. • When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, about 5 minutes. • Drain noodles.
4
While water heats: • Place a large sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add beef. Cook without disturbing until browned on bottom, 2-3 minutes. • Cook, stirring, until beef is browned on all sides, 1-2 minutes. • Add half of ginger and half of garlic. Cook, stirring, until fragrant, about 1 minute. • Transfer to a plate.
5
• To sauté pan, add 1 teaspoon cooking oil, onion and carrot. • Cook, stirring, until onion is just translucent, 2-3 minutes.
6
• Add bok choy stems, remaining ginger and remaining garlic. Cook, stirring, 1-2 minutes. • Add bok choy leaves. Cook, stirring, until leaves have just wilted, about 1 minute.
7
Remove from heat. Fold in noodles, beef and Wild Wild East sauce. Taste and adjust seasoning as desired.
8
Divide lo mein between 2 bowls. Enjoy!

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