pat's Recipe

Stir-Fried Bok Choy with Rice Noodles

Category: Vegetarian stirfry

8 ounces wide rice noodles, or substitute
thin noodles
3 Tbsp peanut oil
1 Tbsp minced fresh ginger root
4 green onions, trimmed, finely chopped
1 large head bok choy, stalks separated,
cut lengthwise into 3/4 inch pieces
1 yellow bell pepper, seeded, cut into 1-in
pieces
1 cup snow peas or sugar snap peas, trimmed
1 can (8 ounces) sliced water chestnuts,
drained
2 Tbsp soy sauce
1 Tbsp dark sesame oil (optional)

Heat a large pot of salted water to boiling. Turn off heat; add noodles; let stand until al dente, about 10-15 minutes. Drain.
Meanwhile, heat oil in a large non-stick skillet over high heat; add ginger and green onions. Stir-fry 1 minute. Add bok choy, bell pepper and peas; stir-fry until crisp-tender; about 5 minutes. Stir water chestnuts, soy sayce and sesame oil. Add noodles; mix well.

6 servings