Having some water chestnuts and bamboo shoots left over from the other night meant I had to figure out a way to use them. I improvised another dish that worked out quite well. I call it “wrong noodle stir-fry” because I dumped the food over regular American egg noodles, not Asian noodles.
First I stir-fried about three tablespoons of chopped shallots and two tablespoons of chopped ginger in a couple of tablespoons of peanut oil for a minute. Then I added the water chestnuts and bamboo shoots (four ounces each) along with two handfuls of green beans chopped into one-inch lengths. I continued to stir-fry for three minutes. Then I threw in the sauce, stir-fried everything for one more minute, and it was done. The sauce was two tablespoons of light soy sauce, one and a half tablespoons of oyster sauce, one tablespoon of Chinese rice wine, a few drops of Tabasco sauce and a teaspoon of sesame oil. It was a little spicy and a little savory. There was enough sauce left over to coat the noodles well but not so much it turned into a soup. The water chestnuts and bamboo shoots soaked up the sauce well, while the green beans were crunchy and sweet. I have to say I was very pleased with how this one worked out. I’ll have to remember it.
Tonight’s music to cook by: Mosaic by Mark Egan (1985). Ambient jazz fusion on electric bass.