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This is a slight variation on a previous theme (see Spicy Bok Choy) just using slightly different cooking techniques and different noodles. You can add/delete various items in this recipe depending on what you have to use (up). The trick is to cook things quickly and in batches over relatively high heat in the same pan, removing each batch before cooking the next as you go. You can also use day-old rice, if you have it, instead of the noodles as that is the base of the original version we cribbed from NYTimes Cooking, but both noodles and/or day-old rice are cooked directly in the pan.

For this you’ll need: 1 package Hokkien noodles (we prefer these to rice noodles), 1 cup mushrooms (we used cimini, sliced), 2 sausage links (we used Beyond [vegan] Hot Italian, cut into 1/2″ pieces), 3-4 cups baby bok choy (stemmed and roughly chopped), 2 garlic cloves (crushed and chopped), 5-6 scallions (chopped), 1/2 jalapeno (seeded, chopped), 3/4 cup frozen peas, 2″ piece of fresh ginger (peeled and grated), 1/2 cup fresh basil (chopped), 2-4 Tbsp canola oil, 2 Tbsp sesame oil, 2 Tbsp soy sauce, salt and pepper.

Place x1 Tbsp canola oil into a wok or heavy skillet and heat over medium-high heat. Add mushrooms and sausage. Cook until browned, stirring often, about 8-9 mins. Remove from pan with a slotted spoon and place into a bowl.

Add another x1 Tbsp canola oil into the same pan and add bok choy, garlic, jalapeno pepper, scallions and salt and pepper to taste. Cook quickly over medium-high heat until just softening. Abut 2-3 mins. Remove from pan with a slotted spoon and place into a separate bowl.

Add another x1 Tbsp canola oil to the pan/wok and place in the noodles with a little more salt and pepper. Stir quickly and well over medium-high heat for about 1 min and add the grated ginger, sesame oil and soy sauce. Stir well to combine and heat through, about another 1-2 mins. Add in the peas and stir to combine – about 1 min.

Reduce heat to medium and add in the mushroom/sausage mixture and the bok choy/scallion mixture to the wok/pan. Stir well and then add the chopped fresh basil. Stir again until basil is just wilted.

Remove from heat and transfer into a large serving bowl.

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