| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Family, Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
sm |
Maui onion; sliced |
| 1 |
|
Stalk celery; sliced on bias |
| 4 |
oz |
Snow peas |
| 8 |
oz |
Waterchestnuts; canned, drained, sliced |
| 1/2 |
sm |
Bok choy |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Piece fresh ginger root; peeled, grated |
| 7 |
oz |
Chow fun noodles; (pre-cooked) |
| 1/2 |
c |
Vegetable stock |
| 2 |
tb |
Sesame oil |
| 1/4 |
c |
Oyster sauce |
| 1 |
tb |
Soy sauce |
|
|
Green onions; chopped, garnish |
INSTRUCTIONS
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@prodigy.com (MS MARY E SPERO) on
Mar 27, 1998
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