John Myers
Ingredients for 2 servings:
- 2 small onions, red
- 3 medium-sized garlic cloves
- 5 g ginger
- 1 small chili pepper(s), green
- 1 pepper, red, long, mild to medium hot
- 20 g carrot(s)
- 1 m.-large pak choi
- 2 tbsp sunflower oil for frying
- 300 g water
- 3 tbsp oyster sauce (see note)
- 4 g broth powder (mushroom bouillon, granules)
- 120 g Chinese egg noodles (Linguine type)
- n. B. flowers and leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes
A quick, tasty main course from Szechuan cuisine, China.
For the vegetables, peel the onions, garlic cloves, and ginger, cut them crosswise into thin slices, and chop them. Cut the washed chili pepper crosswise into thin rings, leaving the seeds and discarding the stalk. Cut the washed peppers diagonally into approximately 4 mm thin slices and remove the seeds. Grate the washed and peeled carrot into julienne strips. Remove all the leaves from the rinsed pak choi, except for the hearts. Cut the white part of the leaves crosswise into approximately 8 mm wide pieces, quarter the green part lengthwise and cut them crosswise into 2 cm wide strips. Use the hearts for something else. Keep the white parts and green leaves separate. Heat the sunflower oil in a wok. Add the onions, garlic cloves, ginger, and chili, and stir-fry for 1 minute. Add the peppers, carrot, and the white part of the pak choi, and stir-fry for 1 minute. Then remove from the heat and keep warm in the wok. Bring the water to a boil, dissolve the oyster sauce and mushroom stock in it. Add the linguine and cook according to the package instructions (maximum 3 minutes) until al dente. Drain and add to the wok with the vegetables and bok choy leaves. Reduce heat to moderate, toss the linguine with the vegetables. Divide the wok mixture among serving bowls, garnish as desired, serve, and enjoy. Note: If you use mushroom ketchup (Ketchup Jamur) instead of oyster sauce, the above recipe is suitable for vegans.
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