Stir Fry on Fried Chinese Cake Noodles

Made cake noodles today with greens harvested from the garden.

Stir Fry on Fried Chinese Cake Noodles

noodles
3 tablespoons cooking oil
1 tablespoons ginger, minced
1 tablespoons garlic, minced
2 tablespoons cooking oil
1 lb chicken thighs, skinned, deboned and diced
1/2 lb cooked shrimp
1 cup straw mushrooms
1/2 lb sugar snap peas, cleaned (or other vegetables)
3 tablespoons oyster sauce
1 teaspoon sugar
1 1/4 cups chicken broth
2 tbs cornstarch to taste
salt and pepper

1. Cook noodles till just barely al dente.


2. Stir fry ginger and garlic in cooking oil.


3. Season chicken with salt and pepper.


4. Fry chicken with ginger and garlic, continue to cook until chicken is brown.


5. While chicken cooks, heat 1.5 tablespoons oil over medium-high to high heat in a separate skillet. Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Carefully invert cake onto prepared plate. Return skillet to medium heat. Add remaining 1 tablespoon oil and brown (another 3 minutes)


6. Add mushrooms and sugar snap peas to the chicken. Then add 1/2 cup chicken stock, oyster sauce, and sugar.


7. Mix cornstarch with remaining 1 cup chicken broth separately and add to stir-fry mixture.


8. Cook until the mixture begins to thicken, then add shrimp. When shrimp is heated through, server over noodles.

Harvest: 3 baby oxheart carrots, 4oz of red russian kale, and 4oz of mibuna asian mustard greens

A Few Good Tomatoes

Harvest: 2 lemon boy tomatoes, 2 red grape tomatoes, and 5 yellow pear tomatoes.

First Frost

Just heard on that the first frost could happen this week. Hope some of my summer vegetables make it...

Harvest: 10 yellow pear tomatoes.

Crispy Kale

This tastes a lot like nori (seaweed).

Crispy Baked Kale

kale
freshly ground sea salt to taste
freshly ground pepper to taste
olive oil

1. Preheat your oven to 350F.
2. Tear the kale into bite-sized pieces and wash and dry it in a salad spinner.
3. Spread these pieces in a single layer on a baking sheet. Spray all the leaves with a fine mist of olive oil until they are lightly coated.
4. Sprinkle the freshly grated sea salt and pepper to taste. Don't over do it!
5. Bake in oven 15 to 20 minutes. Kale will look a bit translucent but still green. Enjoy!