The easiest way to take your cooking to the next level is to use better ingredients.

Wednesday, April 14, 2010

Asian Greens and Noodle Stir Fry

I got a mix of Asian leaf vegetables from my co-op. The mix included bok choy, choi sum (Chinese flowering cabbage), kai-lan (Chinese broccoli), and gai choy (Chinese mustard greens). What better way to use them than to come up with a stir fry! This turned out quite delicious and was definitely a hit.

- 1 lb Spaghetti noodles (you can use asian noodles, but spaghetti will do just fine)
- Favorite mix of stir fry vegetables
- 4 T Corn Oil
- 4 T Sesame Oil
- 4 T Soy Sauce
- 1/2 tsp ground ginger
- 1/2 to 1 tsp red pepper flakes (depending on how hot you want it)
- 2 cloves garlic, crushed

1. Cook the spaghetti noodles according to package directions.

2. Meanwhile, in a wok or large skillet heat oils and soy sauce. Add in stir fry vegetables. If you are using a mix of Asian greens cook them until they wilt and soften up. If you are using more americanized stir fry vegetables (carrots, broccoli, etc) cook until they soften up a bit, but remain crisp. Stir frequently.

3. After vegetables are cooked, add in ground ginger, red pepper flakes, and garlic. Cook 2-3 more minutes, stirying frequently.

4. Add cooked noodles to the wok/skillet and toss everything until well mixed.

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