Stir Fry
| Ingredient | Amount |
|---|---|
| Onion (red) | 1/4 |
| Garlic Chili Paste | 2 tsp |
| Fish Sauce | 2 Tbsp |
| Soy Sauce | 2 Tbsp |
| Safflower Oil | ~4 Tbsp |
| Meat | 0.5-1.0 lbs |
| Bock Choy | 1 head |
| Mung bean sprouts | 2-4 cups |
| Mushrooms (whole, crimini) | ~3 cups |
| Instant Oodon noodles | ~16 ounces |
Hardware
- A large wok or pan.
- A knife and cutting surface.
- A mandolin (optional)
Mise En Place
- Slice the onion into bite-sized slices.
- Mince the garlic.
- Chop the broccoli, and mandolin or thinly slice the carrot.
- Slice the meat into bit-sized portions.
Directions
- Add the garlic, onion, chili oil and sesame oil to the wok.
- Place the wok on medium-high heat. Stir the contents and let simmer.
- Add the meat to the wok and stir.
- Add the fish and soy sauce.
- Stir and let simmer.
- Add the broccoli, carrot and snap peas.
- Let simmer, stirring occasionally until the meat appears full cooked.
- Add corn starch until any liquid is congealed.
- Add the mushrooms and let simmer for about 5 minutes, stirring occasionally.
- Server over rice.