Spicy Bok Choy with Sesame Noodles

Serves 4

1 package fresh sesame or garlic-flavored linguine
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon minced ginger
2 teaspoons minced garlic
½ teaspoon hot red pepper flakes
4 heads baby bok choy, bottoms trimmed, heads cut in half lengthwise
8-12 brown mushrooms, sliced thickly, or one yellow pepper, cut into chunks
1 cup sake or vegetable stock
2 tablespoons soy sauce

Boil noodles in lots of salted water until barely tender. Drain and keep warm. Meanwhile, heat a wok or very large, heavy skillet over highest flame. Add oils, swirl the pan to coat its bottom, and add the ginger, garlic, and hot pepper flakes (keep your face away from the steam—it is spicy). Stir-fry for 30 seconds or less, then add the bok choy and mushrooms/sweet pepper, and continue to stir-fry for 2-3 minutes. Add the sake or stock and soy sauce, cover the wok, and let steam until everything is tender, 5-8 more minutes. Add the sake or stock and soy sauce, cover the wok, and let steam until everything is tender, 5-8 more minutes. Divide the noodles among 4 soups bowls. Portion the bok choy mixture over the noodles. Serve immediately.

From: Madison Area Community Supported Agriculture Coalition, From Asparagus to Zucchini