One of the best kitchen purchases I made at IKEA before school started was a wok. I knew of course, that having a wok is essential to a fully stocked kitchen. It evenly distributes heat and has been the source of many fast and easy dinners throughout the semester.
Lucy and I decided to have an asian night and discovered sweet potato noodles (also called yam noodles) at this little asian store on Eddy St. up the block from our house. So we whipped out the wok and got to work.
extra firm tofu
whatever vegetables you have. I used:
mushrooms (I used dried mushrooms that I reconstituted-SO GOOD)
asian chewy rice cakes (you can find them at most asian markets/stores)
noodles (any kind you want-rice, soba, udon, lo mein, etc)
stir fry/teriyaki sauce (i used Trader Joes Soyaki)
1. Cut up the tofu into small pieces and press out the excess water. Then cook it in the wok with a little sesame oil until lightly browned. Set aside.
2. Cook the shrimp in the wok for a few minutes until pink and nearly cooked through. Add to the tofu.
3. Boil water and cook the noodles and chewy rice cakes if using.
4. Throw all of the vegetables you’re using into the wok with some sauce and stir fry until cooked through. Then add the shrimp and tofu back in and heat until shrimp is fully cooked.
The best part about stir fry’s are that you can customize them to use up whatever you have. I used shrimp and tofu but you do chicken or beef if you prefer. You can also use whatever vegetables you like. I wanted to keep with the asian theme and used baby corn, etc, but it is totally up to you!
And if you don’t have a wok, get yourself to ikea and buy one for $5 now!