Nick's Picks: Asian Vegetable Stir-fry

01.26.11 | Nick Finlayson | Comments[2]

 

Ingredients:

16 oz Raw Lo-mein noodles
1 tbsp oil (canola preferably)
1 cup Pineapple Juice
1/2 cup Soy Sauce
1/4 cup Brown Sugar
2 tbsp oil (Canola preferably)
3 lb Head Bok Choy Chopped
1 Red Pepper Sliced into Thin Strips (julienne)
1 Orange Pepper Sliced into Thin Strips (julienne)
8 oz Carrots Shredded
4 oz Shitake Mushroom Sliced
1 lb Snow Peas
4 oz Fresh Ginger Peeled, minced
1 Jalapeño Pepper (optional) Seeded minced
1 tsp Garlic Chopped
2 Tbsp Sesame Seeds

Cook noodles as per package instructions. Reserve at room temperature and toss with oil to prevent sticking. Combine Pineapple Juice, Soy and sugar in a pot and heat to boil. Remove from heat once sugar is dissolved and reserve.

In a hot skillet or wok, heat oil. Add Peppers and Bok Choy and cook for 1 minute stirring frequently. Add ginger, garlic, mushrooms, snow peas, carrots and mushrooms. Continue cooking and stirring for 2-3 minutes. Add sauce and allow veggies to cook until tender. Sauce should bubble and reduce to a syrup like consistency, about 4 minutes more. Top noodles with mixture and garnish with sesame seeds.

Serves 8
Calories 430
Fat 5g
Sodium 1624mg
Carbs 133g

Comments

Your Comments(please keep them on topic and polite)

on 01.29.11 Beverley kazmierczak commented

you thing when do we add the or1 Orange Pepper Sliced into Thin Strips (julienne) i going to do this this coming week

on 01.29.11 Beverley kazmierczak commented

you thing when do we add the or1 Orange Pepper Sliced into Thin Strips (julienne) i going to do this this coming week bevkaz@yahoo.com

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