I hit the streets with a recipe for spectacular stir fry tonight. I started at city hall and posted my way down Cambie street, sharing the love of tasty noodle bowls with the world around me.Look for posters coming to your neighbourhood soon! Try this one out - tell me what you think of it!
Mix fresh chilies, soy sauce, fish sauce, minced onion, garlic and ginger, canola oil, sugar, salt, basil leaves and a bit of cornstarch together in a bowl.
Heat a wok or large pan on high; add some oil to the pan and then the sauce paste. Fry for 30 seconds.
Add thinly sliced chicken, pork, beef or tofu. Fry 3 minutes until partially cooked.
Add sliced mushrooms, fry until soft. Add sliced green onions and savoy cabbage. Fry one minute. Add baby bok choy, separated and sliced. Cook one minute.
Add fresh torn basil leaves and stir to coat with sauce.
Serve it up on top of rice noodles splashed with rice vinegar and sesame oil. Top with a squeeze of lime juice, crunchy bean sprouts and fresh cilantro.
Tuck in and enjoy a feast.
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