Thursday, May 28, 2009

Back in the kitchen


In the middle of working on my essay, I got hit by the stress bug.SO what do I do? I cook. Yes. And it's been a long time since i did (i don't count chopping vegetables and mixing tomyam paste with water as cooking). Anyway, i was quite satisfied with the outcome of this so you can give it a try....but at your own risk ok?

What you need...

julliened carrot
julliened celery
sliced white onions
julliened ginger
julliened red chilli
chopped garlic
organic udon
canned straw mushrooms

Seasoning:
1 tablespoon oyster sauce (or less)
1/2 tablespoon of soy sauce (estimation)
pinch of salt
pinch of pepper
oil

Boil udon (careful not to overcook) then set aside. Heat the wok. Add in oil. Sir fry the garlic, ginger and chilli, then add in the rest of the veggies. Add some water. Throw in the noodles. Sdd in mushrooms. Add in seasoning. Stir fry then serve.

Go easy with the ginger and chilli if you dont like it to be spicy. I think capsicum would be a good substition for any one of the veggies above too.

3 comments:

  1. probly would be better if you have japanese soy sauce instead of chinese.

    or try to sprinkle some sesame seeds on the noodles. =)

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  2. Kikoman soy sauce? Yea. Hmm...but do they really taste different? Japanese soy sauce is lighter and less salty?

    I think next time I wont put ginger actually. turned out to be too spicy.

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  3. ehm, yea i think japanese, korean and chinese soy sauce taste a lil different. japanese taste more vinegary. haha. and less salty.

    oh, thinly sliced western cabbage is also a good substitution. =)

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