Like most people, my husband and I like stir fry. The problem is that every time we try to make it at home, it’s bland at best despite following tasty sounding recipes.
Every so often we forget that we’re bad at making stir fry and give it another go. This time, I was persuaded to try yet again by two things. This blog post from Yard Farm, ATX about how to roast cabbage by tossing it in olive oil with some salt and pepper. It suggests using the roasted cabbage as a noodle substitute and I do love some cabbage. Then, the most recent Vegetarian Times magazine had a section on Asian dishes, including one for Stir Fried Rice Noodles. The recipe calls for rice noodles, asparagus, sugar peas, eggs, green onion and a sauce. It looked amazing.
Luckily for us, it turned out delicious this time, despite the changes I made to the recipe.
The recipe in Vegetarian Times:
Asparagus and Sweet Peas ready to be cooked, sliced green onion, minced garlic:
Eggs being cooked omelette style, to be sliced up later:
Rice noodles soaking in hot water (we didn’t completely replace them with cabbage):
Sweet peas, asparagus, and garlic cooking:
Roasted cabbage – oh man, this was so good I just ate it by itself:
All ingredients together, simmering in the sauce: