By Dane Feldman
Photo by Dane Feldman.
I love making stir fry in the winter because it is so easy to make it a hearty and healthy dish while still keeping it seasonal and warming. This one in particular is a little heavy on the broth (although the broth itself is light) in order to make it a bit more like noodle soup than just basic stir fry.
What you’ll need:
1 1/4 lbs shrimp
1/2 large head bok choy, chopped
2 cups baby kale, chopped
8 oz baby bella mushrooms, sliced
6 oz sprouts
4 oz snow peas
2 kung pao peppers, finely chopped
3 cups vegetable stock
1 tsp garlic, minced
1 tbsp soy sauce
1 tsp Mongolian fire oil
4 oz soba noodles
Cook the shrimp and noodles separately and set each aside.
In a large saute pan or wok, saute the garlic in some peanut oil. Stir in the peppers, mushrooms, and snow peas. Add the vegetable stock, soy sauce, and the fire oil and let cook for a few minutes.
Then, add the noodles, kale, and bok choy. Once the bok choy and kale cook down, stir in the shrimp and the noodles. Top with the sprouts and serve in bowls over the noodles.