World Kitchens: Thai, p. 184
2
tablespoons oyster sauce
1
tablespoon light soy sauce
1
teaspoon sugar
2
tablespoons vegetable oil
4
medium garlic cloves, finely chopped
2 cups
mixed Chinese broccoli florets, baby corn, yard-long beans cut into lengths and
snow peas cut into bite-sized pieces
9 oz
fresh egg noodles
½ cup
bean sprouts
3
medium scallions, finely chopped
½ long
red or green chili, seeded and thinly sliced
A few
cilantro leaves, for garnish
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| Poblano pepper FTW. |
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| If you use dried egg noodles like I did, go ahead and cook those as part of your prep work. |
Combine the oyster sauce, light soy sauce, and sugar in a
small bowl.
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| These are a few of my favorite things... |
Heat the oil in a wok or frying pan and stir-fry the garlic
over medium heat until lightly brown. Add all the mixed vegetables and stir-fry
over high heat for 1-2 minutes.
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| As usual, the generic brand bag of frozen stir-fry veggies leaves something to be desired. But it gets points for trying. |
Add the egg noodles and oyster sauce mixture to the wok and
stir-fry for 2-3 minutes. Add the bean sprouts and scallions.
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| It's not the busy, animated stir-frying you might be more used to - just move stuff around enough to get the job done. |
Taste, then
adjust the seasoning if necessary.
Spoon onto a serving plate and garnish with the chili and
cilantro leaves.
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| It looks about the same in the bowl as it does in the skillet, I promise. |
My Rating: 4/5 "Great flavors behind a substantial dish that's filling without weighing you down. Keeps like a charm in the refrigerator, and the leftovers are pretty close to the original effect. Win."
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