Stir Fry
Ingredients
- 2 t vegetable oil
- 1.5 lb fresh broad rice noodles, separated
- 1 t light soy sauce
- 1 t dark soy sauce
- stir fry
- 2 t vegetable oil
- 2 t garlic, minced
- 2 t shallots, thinly sliced
- 1 red bell pepper, julienned
- 1 c cabbage, shredded
- 100 gm enoki mushrooms, ends removed
- 1 t vegetarian oyster sauce
- 1 t chinkiang black vinegar
- 1 t light soy sauce
- 1 t dark soy sauce
- 1 t spicy chili crisp (or more if you'd like it spicier)
- 1 t shaoxing wine
Preparation
Cook NOODLES first by heating vegetable oil in a large pan or wok on med high heat. Add noodles to pan. Add light soy sauce and dark soy sauce. Mix well and make sure sauce are coated evenly. Don't mix noodles before you've added soy sauces. It will be difficult to move around. Remove noodles from pan and set aside.
Cook STIR FRY next by heating vegetable oil on med high heat. Added garlic & shallots. Keep stirring around to prevent from burning
When shallots are translucent, add cabbage & bell peppers, oyster sauce, golden mountain sauce, vinegar, light soy sauce, dark soy sauce & shaoxing wine. Mix well
Add enoki mushrooms & mix well
When cabbage is slightly translucent, add back the noodles, turn heat to high and mix well very fast making sure to keep noodles from sticking. I prefer mine a little burnt but it's up to you
Remove noodles from pan and set aside
Lastly, cook GROUND BEEF by heating veggie ground beef on med high heat in same pan. Add scallion oil and ginger oil (these are optional) and mix well. When beef is cooked, turn off heat
Add noodles back to pan and mix well with beef.
I like to add an extra 1/2 tsp of spicy chili crisp before I eat it to my personal serving but it's up to you. Enjoy
GROUND BEEF
Oz veggie ground beef (I used 1/2 pack of Yves Veggie ground)
T scallion oil (optional, can omit or substitute sesame oil)
T ginger oil (optional, can omit substitute sesame oil)