Toss fried vegetarian dinner
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | small | Maui onion; sliced |
| 1 | Stalk celery; sliced on bias | |
| 4 | ounces | Snow peas |
| 8 | ounces | Waterchestnuts; canned, drained, sliced |
| ½ | small | Bok choy |
| 2 | Cloves garlic; minced | |
| 1 | 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 |
| Green onions; chopped, garnish | ||
Directions
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