Fragrant With Sesame Seeds! Stir Fried Bok Choy And Cellophane Noodles With Oyster Sauce Recipe by cookpad.japan
Cooking Instructions 1 Combine the ☆ ingredients. 2 Re-hydrate the cellophane noodles in boiling water. Drain and cut the noodles in half. 3 Separate the bok choy stems and leaves, and cut up in to easy to eat pieces (cut the leaf in half, and the stem to 5-7mm pieces). 4 Heat oil in a pan and start stir frying the stem. 5 When the stem are coated in oil, add the drained cellophane noodles, the bok choy leaves, and the red chili pepper and stir fry quickly. Add the combined ingredients from Step 1 and simmer. 6 Add the katakuriko dissolved in water and mix quickly. (You don't have to add it but the sauce is easier to eat if it's thickened a bit.) 7 Drizzle in sesame oil and mix in. 8 Transfer to a serving plate, sprinkle toasted sesame seeds, and it's done. (If you add sesame seeds while crushing them between your fingers, they'll be even more fragrant.) 1 Combine the ☆ ingredients. 1 Combine the ☆ ingredients. 2 Re-hydrate the cellophane noodles in boiling water. Drain and cut the noodles in half. 2 Re-hydrate the cellophane noodles in boiling water. Drain and cut the noodles in half. 3 Separate the bok choy stems and leaves, and cut up in to easy to eat pieces (cut the leaf in half, and the stem to 5-7mm pieces). 3 Separate the bok choy stems and leaves, and cut up in to easy to eat pieces (cut the leaf in half, and the stem to 5-7mm pieces). 4 Heat oil in a pan and start stir frying the stem. 4 Heat oil in a pan and start stir frying the stem. 5 When the stem are coated in oil, add the drained cellophane noodles, the bok choy leaves, and the red chili pepper and stir fry quickly. Add the combined ingredients from Step 1 and simmer. 5 When the stem are coated in oil, add the drained cellophane noodles, the bok choy leaves, and the red chili pepper and stir fry quickly. Add the combined ingredients from Step 1 and simmer. 6 Add the katakuriko dissolved in water and mix quickly. (You don't have to add it but the sauce is easier to eat if it's thickened a bit.) 6 Add the katakuriko dissolved in water and mix quickly. (You don't have to add it but the sauce is easier to eat if it's thickened a bit.) 7 Drizzle in sesame oil and mix in. 7 Drizzle in sesame oil and mix in. 8 Transfer to a serving plate, sprinkle toasted sesame seeds, and it's done. (If you add sesame seeds while crushing them between your fingers, they'll be even more fragrant.) 8 Transfer to a serving plate, sprinkle toasted sesame seeds, and it's done. (If you add sesame seeds while crushing them between your fingers, they'll be even more fragrant.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls chicken and rice casserole Shrimp Fried Rice Carmel Mocha Frappe Carbonara Mushroom Linguine Tuna and egg salad sandwich chicken and rice casserole Shrimp Fried Rice Carmel Mocha Frappe Carbonara Mushroom Linguine Tuna and egg salad sandwich ▲A Kabocha Squash Tart for Halloween▲ Easy and Delicious, Tender Pork Piccata Delicious Even when You're On a Diet! Pan Fried Ginger Pork Furaibo Style ~ Chicken Tofu Burgers Frosted Cookies Halloween Ghosts My Husband Raves about This! Healty Stir-fried Ginger Pork with Onions Pan Fried, Salt and Ginger Flavored Pork and Mushroom Halloween Pumpkin-Shaped Kabocha Squash Sweets My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * Broccolini Pork Wraps ▲A Kabocha Squash Tart for Halloween▲ Easy and Delicious, Tender Pork Piccata Delicious Even when You're On a Diet! Pan Fried Ginger Pork Furaibo Style ~ Chicken Tofu Burgers Frosted Cookies Halloween Ghosts My Husband Raves about This! Healty Stir-fried Ginger Pork with Onions Pan Fried, Salt and Ginger Flavored Pork and Mushroom Halloween Pumpkin-Shaped Kabocha Squash Sweets My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * Broccolini Pork Wraps