Toss fried vegetarian dinner

Yield: 2 Servings

Measure Ingredient
2 tablespoons Olive oil
1 small Maui onion; sliced
1 \N Stalk celery; sliced on bias
4 ounces Snow peas
8 ounces Waterchestnuts; canned, drained, sliced
½ small Bok choy
2 \N Cloves garlic; minced
1 \N Piece fresh ginger root; peeled, grated
7 ounces Chow fun noodles; (pre-cooked)
½ cup Vegetable stock
2 tablespoons Sesame oil
¼ cup Oyster sauce
1 tablespoon Soy sauce
\N \N Green onions; chopped, garnish

Heat wok; add olive oil, onions and fresh green veggies. Toss fry until green veggies turn a vivid color (about one minute). Add garlic, ginger and water chestnuts and toss for another minute or until water chestnuts are heated through. Add pre-cooked chow fun noodles and toss until heated. Add veggie stock and reduce slightly. Add a splash of sesame oil, oyster sauce and soy sauce. Serve with a topping of chopped, fresh green onions. I loved it!

Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero

Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on Mar 27, 1998

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