I tend to prefer dishes with pure and simple flavors over those with more complex flavors and seasonings. No wonder, then, that I enjoyed this simple stir-fry so much. I stuck fairly closely to the recipe, tho’ in consideration of Hubs’ sensitive innards I skipped the red pepper flakes. I also reduced the amount of ginger by half, only because I’m not particularly fond of that spice. Rather than canola oil I used peanut oil and I added some fresh mushrooms and mixed color bell peppers, just cuz. And I did use both the snow peas as well as baby napa cabbage. As for the noodles, I didn’t have a problem at all using spaghetti, but since I just happened to have them I used rice noodles (wow, are THOSE ever easy – boil water, remove the pan from the heat, dump in your noodles and just let them sit there for 8-10 minutes until they soften, just the amount of time needed to prepare the stir-fry) I just couldn’t resist – at the end, just before serving, I added a good dab of butter, just like the Japanese steak houses do, and just because I like it.
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I tend to prefer dishes with pure and simple flavors over those with more complex flavors and...