Monday, September 24, 2012


2 packages stir fry noodles (found in the Asian section)
1 can baby corn
1 can water chestnuts
1 package sliced mushrooms
1 head broccoli
1-2 carrots
Vegetable oil
any other veggies you like (i.e. sprouts, bell peppers, etc...)

1/3 cup peach jam (or apricot)
¼ cup rice wine vinegar
2 teaspoons soy sauce
2-3 teaspoons honey
Tiny splash sesame oil

In a small bowl combine all sauce ingredients; honey, salt and pepper to taste. Set aside. Cook noodles according to package direction, set aside. Chop broccoli into bite sized pieces, peel and grate carrots. Using a wok or a large skillet heat about 2 tablespoons of oil over high heat, once hot add in the broccoli and mushrooms cook for 3-4 minutes, add in the rest of the vegetables. Cook for another few minutes until all veggies are cooked and heated through. (Continue to add more oil, about 1 tablespoon at a time if pan dries out so veggies don’t stick). Pour in about ½ of the sauce and mix, let liquid reduce about 5 minutes. Toss in noodles; add in more sauce if it looks too dry. Enjoy

Tip: Want to add meat? Use either strips of stake or chicken. Cook in the wok or skillet in a little oil on high heat seasoned with salt and pepper until cooked through. Remove from pan, and then cook veggies. Add meat back into veggies just before you add the sauce.

No comments:

Post a Comment