. In the recipe, she suggests other meats can be substituted for pork, so that got me thinking. The other key to her dish was the noodles that were added to the sauce. The second idea came from Eating Local
, and that one involved stir fried shrimp and bok choy with added sliced red chiles. The sauces from both recipes were almost the exactly same, so I set about stir frying shrimp, of course I added the red chiles from the Eating Local recipe, I took the noodles from Harumi's dish, and dinner was served.Since this was the big kind of bok choy, it was necessary to cut the leaves from the stems, roughly chop the leaves, and slice the thick stems. The red chiles were thinly sliced as was a clove of garlic, and a couple of slices of peeled ginger were smashed with the side of a knife. With everything prepped, the noodles went into boiling water while the shrimp were stir fried first. After a couple of minutes in the wok, the shrimp were removed to a large bowl, and the garlic, ginger, and chiles were tossed in the wok before the bok choy stems were added. The stir frying goes quickly, but to be sure the stems become tender before browning, a little water may need to be added to the wok. It was needed in my case, and about two minutes later, the stems were good to go. The bok choy leaves were added last, really just to wilt, and the shrimp were re-warmed and stirred into the mix. I removed all of that to a bowl that was kept warm next to the stove so that I could add the cooked and drained noodles to the wok. The noodles were stir fried with a little oil, and then topped with the sauce. The sauce was a mixture of oyster sauce, soy sauce, cornstarch, sesame oil, and rice wine. Last, I tossed the noodles with the shrimp and bok choy mixture.
