| 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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