Stir-Fried Bok Choy with Noodle Cake

Name: Stir-Fried Bok Choy with Noodle Cake
Yield: Serves 6
Cuisine: Asian
Ingredients: 1/4 cup, vegetable broth; 2 tablespoons, soy sauce; 1 tablespoon, dry sherry; 1 tablespoon vegetarian, oyster sauce; 1 teaspoon, sugar; 1 teaspoon, cornstarch; 1/8 teaspoon, red pepper flakes; 9 ounces, fresh Chinese noodles; , Salt; 2 , scallions, sliced thin; 5 tablespoons plus 1 teaspoon, vegetable oil; 1 tablespoon, grated fresh ginger; 1 , garlic clove, minced; 1 small head, bok choy (1 pound), stalks and greens separated, stalks sliced ¼ inch thick on bias and greens cut into ½-inch strips; 1 , red bell pepper, stemmed, seeded, and cut into ¼-inch strips

1 comment

For a change of pace, we wanted to serve this simple vegetable stir-fry atop a crispy pan-fried noodle cake.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES6

TIME1 hour

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

To make the noodle cake, we boiled fresh Chinese noodles, drained them, and then packed them into a nonstick skillet to get a crisp and crunchy exterior with a tender and chewy center. We found that the best way to flip the cake without bre...

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