This noodle dish will hit the spot any night of the week. Flavors from classic Chinese cooking with a modern healthy twist.
Step by step instructions:
Start by chopping up:
8 cups sliced shiitake mushrooms
3 cups bok choy sliced 1/4 inch thick
3 cups broccoli florets sliced in 1/2
1 block of tofu cubed in 1/4 inch pieces
1/4 cup cooked chestnuts rough chop
Asian paste:
2 tablespoons ginger minced
2 tablespoons garlic minced
2 tablespoons shallots minced
To make the sauce:
In a small bowl combine:
1 tablespoons sugar
1 teaspoon salt
1/3 cup soy sauce
1 tablespoon black vinegar
1/4 cup Chinese cooking wine
1/4 cup water
1 tablespoon sesame oil
Whisk together and combine well.
To make the slurry in a smaller bowl whisk together:
1 tablespoons cornstarch
1 tablespoon water
(slurry is going to thicken the sauce when it gets heated up)
Start by using a heavy bottom saute pan or wok:
I prefer to cook all my veggies separately but that requires some extra work.
For quick and easy start with searing your mushrooms first and setting them aside. I like to dry roast them for 30 seconds to get the extra water out. This gives them a better sear.
Next add 2 tablespoons oil to your pan on medium heat. Add the asian paste and saute until lightly golden and fragrant.
Then add your broccoli & bok choy cook until your diseried doneness.
Now where going to add the sauce and the slurry. First combine sauce and slurry mixture. Then add to saute pan, the sauce will thicken within 30 seconds. After sauce thickens add back your mushrooms, tofu &chestnuts and heat through.
Toss in noodles of choice.
Garnish with fresh herbs cilantro, mint & basil.
Add Chili oil as desired (I like a lot the more the better)
Check out this recipe on Youtube!
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