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Thursday, January 12, 2012

Vegetable Stir Fry with Banh Canh Noodles

veggie stir fry

when i sit in the kitchen, whether it is to do a bit work on the laptop or listen to NPR while dw brews my cup of tea, i almost always prefer the back door open, no matter the temperature outside. not that the cold weather makes much difference, thru the tiny cracks and edges of the door a brisk wind flows thru to caress & lift the hair from my neck or send shivers up my legs as it touches my ankles. despite this, i love the light that filters thru the windows, bright golds and pinks of the morning, turning bronze and lengthening shadows in the early evening. it is my favorite room in our humble dwelling.

lately, my eating habits have altered. nothing drastic, just different - better. slowly, very slowly, but surely, i have embraced winter's heart and bounty, savoring the robust vegetables that are in season. i can't always get organic or have the best picks, but i do what i can; and with what i had handy, this noodle stir fry came about.

this is my contribution to Taste & Create, a monthly blog event that pairs up bloggers who then recreate something from their partner's blogs. my partner this time around is Always Eat on the Good China. And for good china, there are Macys coupons available for tableware.

Veggie Stir Fry

Veggie Noodle Stir Fry
as inspired and slightly adapted from Always Eat on the Good China

knob of ginger, thinly sliced
2 zucchinis, chopped
small onion, diced
2 carrots, diced
2 cloves of garlic, diced
a bundle of baby choy, washed & rough chopped
two portabella mushrooms, halved and then cut into bite size pieces
oyster sauce, to taste
splash of rice wine vinegar
cornstarch slurry (small bowl of cold water + 1-2 tsp cornstarch mixed in)

to prepare the banh canh, heat up pot of water. add the noodles when water comes to a boil, allow to loosen and separate from bunch. drain & set aside.

meanwhile, working quickly, heat up a frying pan (or wok) with a bit of canola or veggie oil. add in the onions, garlic, carrots & ginger, until fragrant & onions are translucent and carrots have softened some. add in the zucchini, mushrooms, and bok choy and cook thru, with the zucchini still al dente. put noodles into wok, mixing quickly. coat with the oyster sauce. don't add too much, just enough to coat the noodles and veggies in thin layer. add in the cornstarch slurry and heat thru. if you think of it, add a splash of rice wine vinegar to taste. serve immediately.

8 comments:

  1. Winter makes it harder to feel inspired to stop and savor the moment and the meal. We could all benefit from remembering to do so.

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  2. I like the idea of using banh canh noodles for something other than banh canh!

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  3. Yes, the hearty winter stir fry! We had one of these tonight, and I regret using brown rice instead of noodles. Noodles always win!

    (Ours had mixed mushrooms, green beans, pea shoots, tofu, brown-rice vinegar, wakame, and a metric ton of five spice. Perfect for a crappy rainy day.)

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  4. it's really perfect for these cold days, the vegetables look really good and the noodles make quite a great combo with them

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  5. Oh, that look so delicious. I must try it, since I love those noodles.

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  6. Winter makes me want to snuggle in bed the whole day, so I don't have a lot of inspiration to cook long, complicated meals. I'm so glad this is such a simple and quick dish :)

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  7. wendi - exactly, tho sometimes i would prefer to do the remember on the couch, under a heavy blanket.

    gastronomer - yes! the noodles were still nice & chewy, but the dish was without the whole slopping broth spilling everywhere drama, which is a win.

    meister - fried rice is just as nice, tho i will admit that the not-often used noodles is nice to tuck into...

    beti - dishes like this make winter more bearable!

    saboskirt - thank you.

    yarny days - they are such good noodles to bite into, chewy without being gummy.

    beetlebuggy - exactly, something quick & warm so that it makes it worth getting out of bed!

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