Shiitakes, Bok Choy & Rice Noodles
August 11, 2006
Jaime Oliver has completely taken over my kitchen. 
Seriously, I need to put the book down already, but I can't help reaching for it right before I go grocery shopping and finding something absolutely delicious for dinner that I must try. This bok choy dish is one of those random creations of his that I had to attempt because those left over rice noodles from the spring rolls I made are still in my cupboard. I've altered some of the flavors here, and you should too. If you have a gluten allergy, this is a great dish that is sure to satisfy.
You will need:
- 1 4oz package of rice noodles
- 1 tbsp of sesame oil
- 1 tbsp of chile garlic sauce (in Asian food aisle, it has a picture of a rooster on it and is bright red)
- optional: 4 oz of beef sirloin cut into thin strips
- olive oil
- 1/2 red onion, sliced
- chile piquin
- 3 cloves of garlic, minced
- 1 thumb sized piece of ginger, grated
- 1 package of shiitake mushrooms (2 large handfuls)
- 1 c of chicken or vegetable stock
- 1 c of white wine
- 1 bok choy, rinsed and chopped up (or 4 baby bok choy)
Step One: Take noodles, place in a small pot of boiling water and cook for 4 minutes. Take off of the heat and let finish cooking until limp. Drain and set aside.
Step Two: In a saute pan, cook garlic, 3 tbsp of olive oil, and onions until the onions soften. If you have beef, add it to the pan and cook it until meat is to the color you like it (I suggest medium rare). Add bok choy, stock, wine, chile piquin, ginger and cook for 5 minutes (cover). Add torn shiitake mushrooms here and cook until just about soft.
Step Three: Toss rice noodles with chile garlic sauce & sesame oil. Serve in bowls and cover with bok choy mixture.
Seriously, I need to put the book down already, but I can't help reaching for it right before I go grocery shopping and finding something absolutely delicious for dinner that I must try. This bok choy dish is one of those random creations of his that I had to attempt because those left over rice noodles from the spring rolls I made are still in my cupboard. I've altered some of the flavors here, and you should too. If you have a gluten allergy, this is a great dish that is sure to satisfy.You will need:
- 1 4oz package of rice noodles
- 1 tbsp of sesame oil
- 1 tbsp of chile garlic sauce (in Asian food aisle, it has a picture of a rooster on it and is bright red)
- optional: 4 oz of beef sirloin cut into thin strips
- olive oil
- 1/2 red onion, sliced
- chile piquin
- 3 cloves of garlic, minced
- 1 thumb sized piece of ginger, grated
- 1 package of shiitake mushrooms (2 large handfuls)
- 1 c of chicken or vegetable stock
- 1 c of white wine
- 1 bok choy, rinsed and chopped up (or 4 baby bok choy)
Step One: Take noodles, place in a small pot of boiling water and cook for 4 minutes. Take off of the heat and let finish cooking until limp. Drain and set aside.
Step Two: In a saute pan, cook garlic, 3 tbsp of olive oil, and onions until the onions soften. If you have beef, add it to the pan and cook it until meat is to the color you like it (I suggest medium rare). Add bok choy, stock, wine, chile piquin, ginger and cook for 5 minutes (cover). Add torn shiitake mushrooms here and cook until just about soft.
Step Three: Toss rice noodles with chile garlic sauce & sesame oil. Serve in bowls and cover with bok choy mixture.
Labels: bok choy, mushrooms, rice noodles
