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Categories:
vermicelli dark sesame oil fresh ginger garlic red pepper choy red bell pepper chicken broth soy sauce green onions water chestnuts mushrooms bacon fresh cilantro cashews
Viewed: 53 - Published at: 2 years agoIngredients
- 8 ounces vermicelli or 8 ounces thin spaghetti, broken in half
- 4 tablespoons dark sesame oil (divided, 3-1)
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes, I used less (optional)
- 2 cups sliced bok choy or 2 cups swiss chard
- 1 red bell pepper, cut into short, thin strips
- 1 cup reduced-sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 green onions, cut diagonally, 3/4-inch pieces
- 4 ounces water chestnuts, sliced diagonally, 1/2-inch slices (I used La Choy)
- 4 ounces sliced fresh large mushrooms (I used button)
- 1 (6 ounce) package Canadian bacon, slices cut into strips or (6 ounce) package turkey bacon, already cooked & crispy, broken into 1/4-inch pieces
- 1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh parsley
- 1/4 cup chopped cashews (optional) or 1/4 cup peanuts, I used cashews (optional)
Method
- Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
- Keep warm and set aside.
- Meanwhile heat remaining oil in a large, deep skillet over medium heat.
- Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
- Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
- Add broth and soy sauce; bring to a simmer.
- Add green onions; simmer until vegetables are tender, about 2-3 minutes.
- Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through.
- Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
- Serve with hot fluffy white or brown rice.
