Veg Boxes
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Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes
200g thin rice stick noodles
½ cup chicken or vegetable broth
1 tablespoon soy sauce low-sodium if desired or wheat-free tamari
1 tablespoon Shao Hsing rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ teaspoon red pepper flakes or 1 to 2 teaspoons minced jalapeño
2 tablespoons peanut oil or vegetable oil
2 eggs, beaten
2 small pak choy, trimmed, washed and dried, cut in 2cm lengths
1½ cups cherry tomatoes, halved
Salt to taste
1 cup coarsely chopped coriander can include stems, plus additional sprigs for garnish
2 teaspoons sesame oil
Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
Heat a flat-bottomed wok or a skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips ¼ inch wide. Place near the wok.
Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the coriander and egg shreds, and the salt, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with coriander sprigs if desired.
from: www.nytimes.com
½ cup chicken or vegetable broth
1 tablespoon soy sauce low-sodium if desired or wheat-free tamari
1 tablespoon Shao Hsing rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ teaspoon red pepper flakes or 1 to 2 teaspoons minced jalapeño
2 tablespoons peanut oil or vegetable oil
2 eggs, beaten
2 small pak choy, trimmed, washed and dried, cut in 2cm lengths
1½ cups cherry tomatoes, halved
Salt to taste
1 cup coarsely chopped coriander can include stems, plus additional sprigs for garnish
2 teaspoons sesame oil
Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
Heat a flat-bottomed wok or a skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips ¼ inch wide. Place near the wok.
Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the coriander and egg shreds, and the salt, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with coriander sprigs if desired.
from: www.nytimes.com