SIZZLING STIR FRY (with Ginger Soy Sauce)
By Marco Girgenti
Ginger Soy Sauce
1 tbsp. minced ginger
1 garlic clove, minced
1 cup soy sauce
Combine all above ingredients and store in a pour bottle.
SIZZLING STIR FRY
YIELD: 2 servings
2 tbsp. sesame oil
3 radishes, sliced thinly (or substitute water chestnuts, if desired)
2 cloves garlic clove, minced
1/2 medium sized onion
1 tsp. or 1 small red chili pepper, finely chopped
4 stalks baby Bok Choy (approx. 350-400g)
1 red pepper, sliced
2 stalks green onions, chopped
1-3 large cremini mushrooms, chopped
8 oz. / 1 cup pressed & strained firm Tofu, cubed
2 tbsp. sliced or slivered almonds
1/4 Lb. ( 114g) / 2 dry squares instant egg noodles
Zest of 1/2 orange
Cook the noodles following package instructions until tender, being cautious not to overcook . Strain & set aside.
Heat 2 tbsp. sesame oil in sauce pan
Add the chopped onion & garlic gently on medium heat stirring until onions turn opaque in colour, approx. 4 minutes.
Turn the heat up and add the remaining vegetable ingredients.
Cook for a several minutes, stirring constantly until tender. Do not overcook.
Add 2 tbsp. of soy-garlic sauce mixture.
Add the tofu and stir to combine all ingredients together well.
Add the cooked noodles & stir to coat.
Add 3 additional tbsp. of soy sauce mixture and stir/toss until thoroughly combined.
Add the almonds & stir to combine.
Plate on a dish and serve. Sprinkle with dried cilantro & orange zest to taste.
Stir Fry Nutritional Info: