A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Stir-Fried Bok Choy With Rice Noodles
- add review
- #112393
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 ounces wide rice noodles, or substitute thin noodles
3 tablespoons peanut oil
1 tablespoon 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 ounce size) sliced water chestnuts, drained
2 tablespoons soy sauce
1 tablespoon dark sesame oil (optional)
directions
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.
added by
ICOOK2
nutrition data
252 calories, 9 grams fat, 41 grams carbohydrates, 2 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more stir fry recipes
reviews & comments