Cabbage and noodles with the right amount of spices has been a favorite for a long time  *  Bok choy, a member of the cabbage family, is rather loosely structured and can look somewhat like romaine lettuce  *  It has room in the leaves to hide a lot of sand and dirt – especially toward the stem end  *  A good way to clean them is to cut off the tough stem with one or two diagonal cuts – separate the leaves – and soak them in a bowl of water with a Tbsp of vinegar  * Quick wash the leaves in the water and then wash again under running water  *  Drain and pat dry  *  Cut the leaves and stems crosswise  into about 1/2 inch thick pieces of one baby bok choy  *  Peel and slice 2 cloves of garlic  *  Heat 2 Tbsp of oil in a skillet or wok and fry the garlic slices until light golden in color  *  Add the bok choy slices and several dashes of soy sauce  *  Toss and cook the vegetable slices until just limp but still crunchy ( 1 1/2 to 2 minutes)  *  Toss in a cup of precooked thin noodle  *  Stir about another minute or two until heated through  *  Taste and adjust seasoning with 1 or 2 dashes of red pepper  *  Makes 2 to 3 servings

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