Wednesday, January 4, 2012

Veggie Stir-fry with Egg

One of the perks of living in a bigger city in my opinion is the Asian markets. These were not to be found in Bismarck or Billings. Here they seem to pop up in just about every neighborhood. I love how I can one minute be in Minneapolis, Minnesota and the next minute, after stepping into one of these markets feel like I am in Hong Kong, Thailand or Vietnam. The produce is usually very cheap (4 limes for $1, a bag of shallots $2, package of dry noodles $.75) and you can find any and every Asian sauce or paste you could ever think of. This past week for less than $4 I bought- 7 baby bok choy, 2 Thai eggplants, 1 purple eggplant, package of dry noodles, fresh ginger and fresh fenugreek, everyone around me was speaking Chinese and it was great! Here is one of the dishes I made with the purchases. It reminded us of some of the Cambodian street food we had and the best part is that you can add whatever vegetables you have on hand. Plus, what isn't delicious topped with a fried egg? Enjoy!

Stir-fry Veggies with Egg (serves 2)

1 tbsp soy sauce
1 tsp fish sauce
1 tsp cornstarch
1 tsp honey
dash of sesame oil
2 tbsp chicken broth
2 cloves garlic, diced
1 tsp fresh garlic, diced
2 cups cooked noodles
vegetables of choice, chopped (e.g. carrots, peppers, onion, egg plant, zucchini, bok choy, spinach, baby corn cobs, water chestnuts, bean sprouts, mushrooms, broccoli)
2 eggs, fried
chili sauce (optional)

1. In a large sauté pan, heat 1 tbsp of grapeseed, canola or vegetable oil. Add vegetables (except spinach/bok choy, bean sprouts, water chestnuts if using). Sauté for several minutes until starting to soften.   2. Add garlic and ginger and cook for several more minutes. Season with salt and pepper. Add a splash of chicken broth to deglaze the pan.
3. Add spinach/bok choy and other vegetables if using. Cook for 2-5 minutes until greens are wilted. Add noodles to pan and combine with vegetables.
4. Combine cornstarch, soy sauce, fish sauce, chicken broth, honey. Pour over vegetables and cook for an additional 2-4 minutes. Add more soy sauce or chicken broth to taste.
5. Serve in a large bowl topped with an egg. Add additional chili sauce as desired. Eat with chop sticks if you can!

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