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Shanghai Noodles with Chicken, Bok Choy and Leeks
INGREDIENTS:
DIRECTIONS:
Boil the noodles
Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside.
Stir-fry the vegetables
In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the leeks or green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes.
In a small bowl, stir together the broth and oyster sauce and set aside.
Stir-fry the noodles
Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately. Serves 4.
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Spring Garlic and Eggs
Spring Garlic and Eggs
INGREDIENTS:
DIRECTIONS:
Sauté the garlic in the olive oil for 5 minutes or so, until soft and starting to brown. Add the cheese in an even layer and immediately crack the eggs on top. Fry the eggs over high, sprinkle with salt & pepper, then flip. The bottom should be a slightly charred mass of crispy, salty, garlicky goodness. Cook the yolks easy or hard as desired. Serves two for breakfast with toast and orange juice.
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Sauteed Bok Choy
Sautéed Bok Choy
INGREDIENTS:
DIRECTIONS:
In a large frying pan with a tight fitting lid, heat the vegetable oil over medium heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes. Turn off the heat, stir in the sesame oil, and season with salt if desired.
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