Chinese Style Stir Fry
1 medium onion sliced
2 medium bok choy washed and leaves sliced length-wise
6 oz brown beech mushrooms (or any asian-y type mushrooms will do)
1/3 bunch Chinese green beans, cut into 2 inch lengths (about 2 cups)
2 blocks fried tofu, or fresh (firm) tofu, cut into quarters and then into triangles (just for show, you can cut it however you want), if using fresh firm, drain on paper towels
2 inch piece fresh ginger peeled and julienned
1/2 cup peanuts (optional, for the lurking nut allergy prone)
8 oz rice noodles
1/4 cup veg oil
sauce mix: 1/4 cup soy sauce, 1 tbsp sriracha hot chili sauce (or similar), 2 tsp sugar, 2 tbsp rice vinegar, COMBINE ALL.
2 tsp cornstarch or arrowroot to thicken.
Cook rice noodles according to packet, we had fresh noodles which literally cooked in about 2 minutes. Drain, set aside.
Now Mr Weiss says when stir frying it’s important to have your WOK smoking hot, and to constantly be stirring your ingredients so they cook but retain crunch and do not languish about in an oily wok hell, but are happy in wok heaven.
So heat oil until super hot, and then CAREFULLY add beans, quickly stirring, then add the onion, and in continuing order…. bok choy, ginger, mushrooms, tofu (each ingredient should get a minute or two in between additions of continuous stirring), then push everything to one side and add the sauce mixture, wait for this to heat and then add your thickener, while stirring rapidly. Toss everything together, throw in the noodles and peanuts and serve.