You Need:
Skillet with reasonably tall, preferably rounded (flat sides will do, just be more diligent) sides.
Tongs with silicone or a slightly flexible non-metal spatula. You don't want to break your noodles.
2-3 cups of preferably fresh noodles. I used dry lo mein style noodles, but you can use any type of wheat flour based stir fry noodle or even linguine. Cook according to package directions, but I would cook for slightly less time than normal.
2-3 tbsp canola oil, or some other high temperature oil.
4 teaspoons ginger, either finely julienned or roughly chopped.
2-4 teaspoons of garlic, to taste
Vegetables, such as:
Brocolli, cut into bite sized pieces
Carrots, julienned
Bean sprouts
Green onions, whites separated from greens and cut into 3rds (I had none so I used some chives as a garnish)
Cabbage, Nappa, Bok Choy, or Baby Bok Choy
Mushrooms, sliced
Bell Peppers, julienned
Water Chestnut, sliced
Bamboo Shoots, sliced
Sauce:
1/4 cup chicken or vegetable stock
3 tbsp oyster sauce
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
1-2 tsp hoison sauce, to taste (optional)
1/2 tsp pepper (optional)
If you want to use a protein, cut them into uniform, bite sized pieces. Add some oil to the pan and cook fully, then remove from heat.
From here it's fast paced. You want all your veggies on a plate or cutting board. Start with heat just below high, and once the pan is hot, put the oil in. Immediately add the ginger and garlic and keep stirring. Add your denser veggies first: carrots, bell peppers, water chestnut, bamboo shoots, brocolli. Keep stirring. Then add your less dense veggies like green onions, cabbage/bok choy, mushrooms and bean sprouts last to save the crunch. Give the sauce one last whisk and pour it into the pan. Add your protein back to the pan, if used, and add the noodles straight away. Gently twist the noodles into the sauce until it starts to thicken, then begin to fold the noodles and veggies into the sauce.
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