My twentieth recipe with Wednesday with Donna Hay is Bok Choy and Noodle Stir-Fry found in her cookbook Off the Shelf: Cooking from the Pantry, p. 62. This was actually last week's recipe but time got away from me so I'm double-posting this week as I didn't want to miss making this one.
I love Bok Choy, we don't eat it near enough at home, so I am always excited to see it when I am out at restaurants and enjoy it thusly. That said, I really need to step up the Bok Choy game around here, it's easy, lighter in taste than any other cabbage-y type vegetable, and it doesn't take any time at all to cook it. This was an easy and delicious recipe, light and healthy, served as a side with some grilled shrimp.
Ingredient list: Chinese wheat noodles (I have no idea what these are so I just used some Chinese noodles I had on hand and they definitely weren't the right kind but they tasted great anyway), bok choy, peanut oil, ginger, garlic, red chili, shiitake mushrooms (I had just regular button crimini mushrooms and used those), chicken broth, and soy sauce.
I can't tell you how much I enjoyed this...all the ingredients work so well together giving it a nice light Asian flavor with a little kick from the chili, garlic, and ginger. I will make this one again, and in the meantime try to figure out what kind of noodles constitute Chinese wheat noodles, it's good to expand the horizons every now and again.
Gaye's post on this is here, Margaret's post is here, Chaya's post is here. Next week Gaye's pick: Baked Chicken, Lemon, and Pea Risotto, p. 42 in Off the Shelf, if you would like to cook along, send us your link if you post it, we would love to see what you made.