Stir-Fried Green Beans with Bok Choy and Noodles

April 29, 2012

bok choy, by loulies

With bok choy as a main ingredient, this is one of those delicious meals that only takes a few minutes to cook once you have a little bit of the prep work out of the way. Crispy green beans and bok choy are mixed in a large, heavy pan with udon noodles and topped with golden tofu or meat, drizzled with a bit more sauce and finished with lots of thinly sliced iceberg lettuce.

Tip: Tofu is 90 percent water. It must be pressed before being sautéed if you want it to remain in larger pieces and get nice and brown. The best way to remove the water is to wrap the tofu in a layer or two of dry towel and press it to remove an initial amount of water. Keeping it covered, place something heavy on top of the tofu (i.e., use a chopping block or the heavy saute pan) and let the last bit of water drain from the tofu. You can leave it to sit and drain like this for a bit of time.

This recipe is loosely written. Feel free to play around with ingredients and measurements.

Serves 4

Big handful of green beans
4 to 5 heads of baby bok choy or 2 large bok choy
About 1 lb. udon or long egg noodles noodles
2-3 Tbls. toasted sesame oil
About 4-5 Tbls soy sauce
1 Tbls. rice vinegar
Thumb-size piece of ginger, sliced
2 cloves garlic, crushed
1 pack Tofu or meat, cut into 1-inch pieces
Iceberg lettuce

Set a large cast iron pan or wok on high heat. Add oil then add tofu and cook to brown on each side. Turn gently as you cook, trying not to break up the tofu. Remove from pan and place on a plate with a paper towel. Add beans and chopped bok choy. Cook until it softens a bit, and then add soy sauce, garlic, and ginger. Turn down heat. Cook noodles according to package. Add to pan and mix with beans and bok choy. Add a little more soy sauce and sesame oil if needed. Top with tofu or grilled meat and thinly sliced iceberg lettuce. Finish with a squeeze of lemon juice and Sriracha sauce.

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