?
1?4 cup coarsely chopped, unsalted cashews?
8 oz. dry rice noodles?
6 T. peanut oil or mild flavored vegetable oil, divided?
1 medium bok choy, stems cut diagonally into 1?4 inch pieces,
leaves sliced into 1?2 inch strips?
8 fresh shiitake mushrooms, sliced, OR 8 dried shiitake mushrooms, dehydrated
in hot water for 20 min.
?3 scallions, sliced in half lengthwise, then sliced crosswise into 1 inch pieces (you can
substitute leeks or onions)?
1?4 cup water (if you’re using dried shitakes, use 1?4 cup of the soaking water instead)?
2 T. rice vinegar?
2 T. soy sauce or tamari
?1 t. toasted sesame oil?
Sugar (optional)
?1 T. chopped fresh cilantro leaves
?1 . Toast cashews in a heavy dry skillet over high heat until they begin to brown
slightly. Transfer to a dish to cool.
?2. Cook the rice noodles according to directions on package.?
3. Meanwhile, heat a wok over high heat for 2 min. Add 3 T. peanut oil and let heat for
30 seconds. Add the sliced bok choy stems and stir-fry for 2 minutes.
4. Add mushrooms, scallions and bok choy leaves. Add water. Cook, stirring constantly,
until most of the liquid has evaporated, 8-12 minutes.
5. In a small bowl, whisk the remaining 3 T. oil, rice vinegar, soy sauce or tamari, and
toasted sesame oil. Add a little sugar to taste, if desired. Pour this mixture over
the vegetables in the wok and toss until well combined.
6. Drain the noodles and add them to the wok along with the sauce. Toss to thoroughly
combine. Serve warm or chill for 1 to 2 hours.
Garnish with cashews and cilantro just before serving.
From Farmer John’s Cookbook