cooking.nytimes.com

Shanghai Stir-Fried Chunky Noodles

Betygsätt receptet!
Ditt betyg

Snittbetyg 0 0 röster

ounces lean pork, from a boneless pork loin chop or a tenderloin
teaspoon plus 2 tablespoons light soy sauce
teaspoons Shaoxing wine
teaspoon cornstarch
pound fresh Shanghai noodles or Japanese udon noodles
tablespoons peanut or vegetable oil, plus a splash
tablespoon dark soy sauce
tablespoons chicken stock
ounces green baby bok choy or 2 large handfuls of baby spinach
Salt and ground white pepper

Kommentarer

Logga in eller Registrera för att kommentera.