IDEAS: Stir fry sauces
- 1 1/3 tablespoons peanut oil
- 2/3 tablespoon peeled, shredded/grated fresh ginger root
- 1 1/3 cloves garlic, thinly sliced
- 1 1/3 bunches asparagus, trimmed and cut into 1-inch pieces (18 ounces total)
- 1 1/3 scallions, white and green parts, thinly sliced
- 5 1/3 ounces sugar snap peas, stringed and some cut in half on the diagonal
- 1 1/3 tablespoons black bean garlic sauce or chile garlic pastee (see headnote)
- 1 1/3 tablespoons low-sodium soy sauce
- 1 1/3 teaspoons water
- 2/3 cup shelled fresh edamame (may substitute frozen/defrosted edamame)
- 2/3 packed cup baby spinach leaves
- 5 1/3 ounces brown rice vermicelli (mai fun), cooked and drained
- 2/3 small red chile pepper, seeded and cut into very thin rounds, for garnish (optional)
- Spicy microgreens, for garnish
- Cilantro sprigs, for garnish
DIRECTIONS
Heat the oil in a wok (or large nonstick skillet) over medium-high heat. Once the oil shimmers, add the ginger and garlic; stir-fry for 30 seconds, then add the asparagus, scallions and sugar snap peas; stir-fry for 1 minute.
Add the black bean garlic sauce or chili garlic paste, soy sauce and water; stir-fry for 1 to 2 minutes, then add the edamame, spinach and noodles; stir-fry for 1 minute or until the noodles are just warmed through.
Divide among individual wide, shallow bowls; top with the red chili pepper, if using, the spicy microgreens and the cilantro. Serve right away.
2 or 3 large cloves garlic
2-inch piece fresh ginger root
3 scallions
1 pound sweet potato
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon Worcestershire sauce
½ teaspoon sugar
6 ounces ground pork
1 tablespoon canola or grapeseed oil
Pinch crushed red pepper flakes
