Directions
Add 2 teaspoons of vinegar and salt to the cucumber, toss and set aside to cure.
Boil 8 cups of water and cook noodles according to package directions, drain and hold.
Mix together the scallions, ginger, oil and tamari in a bowl and set aside.
Heat a wok or skillet over medium high heat. Add 1 tablespoon of oil and add the cauliflower. Cook stirring occasionally until the edges begin to caramelize. Add the sweet pepper and bok choy and cook for about 3 – 4 minutes. Add the bamboo shoots and cashews, toss and heat briefly.
Add the scallion mixture and 1 teaspoon of vinegar, toss to combine. Serve the vegetables over the noodles (or toss briefly to combine the vegetables with the noodles). Top with the cucumbers and serve.
Chef’s Narrative
The many varieties of Bok Choy and greens from Asia may be used interchangeably in most recipes. This is among our favorite flavor and texture combinations. The just-wilted greens contrast with the caramelized cauliflower.
Recipe Substitutions
Try pine nuts or peanuts for the cashews. Toasted sesame oil is swell with this dish. Add crabmeat, shrimp, scallops or chicken when stir frying if you like and mix in a dash of hoisin sauce if handy.
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Ingredients
Garnish
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½cucumberpeeled, split lengthwise, seeded, angle cut ½ inch
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2teaspoonssherry or rice vinegar
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pinchsalt
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½poundnoodlesbuckwheat or angel hair
Scallion/Ginger Sauce
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1 ¼cupsscallionsthinly sliced
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¼cupgingerpeeled and finely minced
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3tablespoonsneutral oilor other neutral oil
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½tablespoon50% Less Sodium Tamari Lite Sauce
Stir Fry
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1tablespoonneutral oil
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1cupcauliflower floretsin inch pieces
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½sweet red pepperstemmed, seeded, and cut into 1/4 inch ribbons
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2baby bok choysplit lengthwise into quarters, washed and drained
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¼cupsliced bamboo shootsdrained
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¼cuproasted unsalted cashews
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1teaspoonsherry or rice vinegar
AllergensSoy, Tree Nut, Wheat
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