Bok Choy Stir-Fry
A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped bok choy and soba noodles. The bok choy is seared until just golden and wilted. Ground turkey or chicken and a squeeze of lime add dimension to this Asian-inspired dish.
Ingredients:
4 ounces soba noodles
2 tablespoons peanut oil
1/2 head (about 1 1/2 pounds), shredded (8 cups)
8 ounces ground turkey or chicken
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
4 scallions, white and pale-green parts separated, thinly sliced on the bias
2 tablespoons Eden Foods Mirin Sauce
2 teaspoons Local Folks Foods Hot Sauce
2 tablespoons Eden Tamari Soy Sauce or Bourbon Barrel Foods Soy Sauce
1/4 cup chopped fresh cilantro
2 limes, halved
Garnish: cilantro sprigs and lime wedges
Directions:
Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the bok choy. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining bok choy.
Reduce heat to medium-high. Add remaining tablespoon oil, the turkey or chicken, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until meat browns, about 1 minute. Stir in mirin and hot sauce. Toss in soba noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately. Serves 8.