Leaving for glorious Prince Edward Island in a few days so BSK is trying to make use of all of what remains in the refrigerator. Last night, BSK did a fridge exploration and sourced vegetables: Baby bok choy. Red and yellow peppers. Broccoli. Zucchini. Half of a sweet onion and some fresh spring onions. A lot of fervent slicing and chopping followed as HG cooked a package of Chinese stir fry noodles. As vegetable oil sizzled in a wok, BSK began a disciplined stir fry. Onions, garlic and ginger cooked gently and then the process heated up as HG cooked each vegetable separately in order to maintain their integrity. The bok choy went in last as HG flavored the melange with mirin, soy sauce and chile garlic sauce (for a bit of heat). HG heated the noodles in a bit of oil and spread them on a heated platter. The veggies went on top and were sprinkled with some drops of sesame oil. A delicious (and healthy) meal.
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