from Live Well Collection
I could have stir-fry every night of the week. In this recipe I listed noodles, but you could pair your saucy veggies with rice or rice noodles too. For the vegetables, just like the other recipes in this book, I suggest the ones below for a great mix but almost all vegetables will go well in stir-fry. I am a carb fanatic so I my ratio of noodles to veggies is usually 50/50. Ali is a complete herbivore so she doubles up on the veggies in this recipe and would probably use half the amount of starch. The sauce is one that my husband Dan can’t ever get enough of and I usually double that for him. He enjoys saucy stir-fry’s so balanced sauce is in spirit of him.
MAKES: 4 to 6 servings
YOU’LL NEED:
For the stir-fry:
• 2 tbsp sesame oil
• 1 onion – fine julienne
• 2 cloves garlic – minced
• 1 green pepper – fine julienne
• 2 stalks celery – fine julienne
• 2 carrots – fine julienne
• 1 medium bok choy – rough chop
• 400g noodles (chow mien or capellini)
For the sauce & garnish:
• 1/3 cup soy sauce
• 1/3 cup cold water
• 1 tbsp corn starch
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sriracha, chili flakes or extra pepper
• ¼ cup sesame seeds and/or peanuts – optional
• 1 cup bean sprouts
• 2 green onions – sharp bias
HERE’S HOW:
1. Cook noodles according to package. Then, add to the veggies when they are ready.
2. In a large pan (or wok), on medium-high, heat the oil until it is very hot but not smoking. Add in the onion and let it caramelize (start to get colour before you add the rest). Then add garlic, pepper, celery, and carrots (when the pan is very hot). Stir-fry for 5 minutes.
3. Move the veggies to the sides of the pan, add the cooked noodles to the middle and let them stir-fry on high heat for a few minutes. Then stir it all together.
4. In a small bowl, stir together the ingredients for the sauce (soy sauce, water, cornstarch, rice vinegar, honey and sriracha). Stir the sauce into the pan. Turn the heat down to medium and let it all come together for a minute or two.
5. You can add the bean sprouts and green onions to the pan or plate and garnish with them. Also, sesame seeds and/or peanuts aren’t usually found in chow mein but they are a delicious add in.
CHEF’S NOTES: • For stir-fry you need a fine julienne on your vegetables. You also need high heat, so they get caramelization. High heat helps them maintain their crunch but then when you turn the heat down it allows them to soften up a bit more, cook through and bring the flavours together. Be careful not to over stir or you will break down the structure of the vegetables and they will become mushy.
Nada’s Tips & Tricks: Easy and yummy recipe that can be changed up depending on what’s in the fridge and what people around the table like. I added cubed pork tossed in Chinese 5 Spice for the carnivores in the family.
Contents and images used with permission by Live Well Collection. https://www.thelivewellco.ca/live-well-collection/
