Chicken or Mock Duck Noodles with Broccoli and Bok Choy

From The Mix, January/February 2011
Makes 2–4 servings

4 ounces udon, soba or spaghetti noodles
10 ounces (1 can) mock duck or 1 chicken breast
2 teaspoons cornstarch
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
3 medium shallots, coarsely chopped
3 cups large broccoli florets
3 cups bok choy, stems sliced thinly, leaves coarsely chopped
1/4 cup chicken or vegetable stock
1/4 cup sherry or rice wine
2 tablespoons soy sauce
2 teaspoons oyster sauce (or vegetarian oyster sauce)
1 tablespoon sweetener
1 1/2 tablespoons cornstarch
1 teaspoon chili-sesame oil
1 tablespoon canola oil

Prepare all your ingredients before starting. First, drain the noodles and rinse, then drain and spread on a towel to dry. If using fresh noodles, boil a pot of water and precook them as directed on the package. Drain the mock duck and tear into strips and chunks, or thinly slice the chicken breast across the grain, then toss with 2 teaspoons cornstarch and reserve. Chop and combine the ginger, garlic and shallots. Combine the broccoli and bok choy. In a cup, mix the stock, wine, tamari, sweetener and starch. Have the chili oil ready for the final step.
Place a large wok over high heat. Let the wok get good and hot, for at least 3 minutes. Drizzle the canola oil down the side and swirl to coat. Immediately add the chicken or mock dusk and start stirring. Cook for 3 minutes, until the food is browned. Remove to a plate. Add the ginger, garlic and shallot and stir for 2 minutes. Add the broccoli and bok choy and stir for 2 minutes. Add the chicken or mock duck back to the pan, stir, add the noodles and stir to mix. Push the food back to the sides so there is an open spot in the center of the wok. Stir the sauce mixture well, then pour into the middle of the wok. Stir it in place for a few seconds, then start stirring the whole pan together. Add the hot sesame oil. When the sauce is glossy and thick and the noodles are coated and mixed in, transfer to a serving plate and serve immediately.

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