hot oil + thinly sliced (and dried) leeks + minced ginger + minced garlic + sliced napa cabbage + ribbon spinach + sliced red pepper + diagonally, thickly sliced kind oyster mushrooms (start of the show) + pre-cooked whole wheat noodles (Tang's Natural) + kosher salt + dash of sriracha + dash of rice vinegar + a couple of globs of Lee Kum Kee vegetarian mushroom flavored stir fry sauce + enoki mushrooms + clamshell mushrooms + bean sprouts+ toasted sesame seeds = Amazing.
This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...
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