Bon Appetit Magazine, Apr 2013, p. 38
5 stars
I've been going through piles of recipes that I've torn out of magazines over the years. This one looked good -- except that we're not eating much meat right now as we've gone mostly plant-based as we can. This recipe was so good and not hard at all; it just requires a bit of chopping. As you can see below, we've modified the recipe quite a bit to what we like in Asian dishes. This is a recipe where I can't wait to eat the leftovers!
Original Ingredients: soba, skirt or flank steak, bok choy, carrot, scallions, garlic, ginger, vegetable oil, oyster sauce, reduced-sodium soy sauce, unseasoned rice vinegar, sesame oil, Kosher salt, black pepper, sliced almonds
The Ingredients We Used: soba, tofu, broccolini, carrots, scallions, baby corn, shiitake mushrooms, garlic, ginger, vegetable oil, oyster sauce, reduced-sodium soy sauce, unseasoned rice vinegar, sesame oil, Kosher salt, black pepper
Tips/Notes:
- Used tofu instead of steak
- Used broccolini instead of bok choy
- Used 3 carrots instead of 1
- Added baby corn
- Added shiitake mushrooms
- Didn't add salt
- Didn't use sliced almonds
- Didn't add the water as noted in the recipe
- Made 2x the amount of sauce since we added so many vegetables -- probably could do 1.75x next time
- Added chili crisp to taste at the table
