Super freakin’ tasty: Over the last few hours I managed to finish off this giant container of Hokkien noodles, beef cubes and a generous portion of mixed vegetables all wok’d in garlic sauce and red chili paste.
For months I skipped past the stir-fry station at Amici 36 (W. 36th Street at 8th Avenue) without giving it a second thought. I’ve had enough encounters with Asian-style food from food-court vendors to have learned better. But my curiosity with the stir-fry station finally got the better of me, which is how I found myself ogling the mounds of fresh vegetables, pre-chopped to stir-fry size and just waiting to be tossed into a hot oiled pan.
I told the chef, a little bit of everything, which included: red and green bell peppers, celery, asparagus, carrots, eggplant, regular cabbage, bok choy, lettuce, enoki mushrooms, snap peas, baby corn, mung bean sprouts, minced fresh garlic, green onion, and cilantro. Not quite everything: In lieu of over-seasoning my wok, I skipped the Asian basil and fresh ginger. Next time.
PREP TIME: 10 minutes