Okay, a success! After yesterday's abject failure, I tried bok choy (three servings) again. This time, I stir fried chopped fresh bok choy in canola oil with:
6 largish fresh white mushrooms
6 chopped strips of turkey bacon
1 handful of roasted sunflower seeds
a quick dusting of garlic powder
an even quicker dusting of powdered ginger
Meanwhile I cooked three individual serving size packages of ramen noodles in boiling water for about three minutes. I drained the ramen noodles, and divided them among three shallow bowls.
I reheated the stir-fried mixture, added three eggs, and stirred the eggs (plus cooked ingredients) until the eggs were totally cooked. Then spooned the hot stir-fry mixture over the ramen noodles.
For color and complementary flavor, I accompanied the stir-fry with fresh plums.
Review:My diners had the option of further seasoning their stir-fry with soy sauce, fresh ground black pepper, or with the powdered seasoning pre-packaged with the ramen noodles.
- The soy-sauce-seasoning diner said the dish was excellent! He figured out the "crunchy things" were sunflower seeds and commented favorably on them.
- The other diners opted for some of the ramen noodle pre-packaged seasoning as an additional flavoring, as well as a bit of fresh ground pepper. They agreed that the ramen noodles were too dry -- perhaps too well-drained before the stir fry was added.
