{"id":1080,"date":"2011-09-17T01:33:52","date_gmt":"2011-09-17T06:33:52","guid":{"rendered":"https:\/\/blogs.ethnos360.org\/rick-zook\/2011\/09\/17\/bush-cooking-stir-fry-noodles\/"},"modified":"2011-09-17T01:36:49","modified_gmt":"2011-09-17T06:36:49","slug":"bush-cooking-stir-fry-noodles","status":"publish","type":"post","link":"https:\/\/blogs.ethnos360.org\/rick-zook\/2011\/09\/17\/bush-cooking-stir-fry-noodles\/","title":{"rendered":"Bush Cooking: Stir-fry Noodles"},"content":{"rendered":"

One of our quick family meal is stir-fried vegetables with noodles. Since our vegetables are limited to what the people around us grow, this can lead to interesting combinations. I am fortunate that I have two eager sous chefs to help me slice and dice.<\/p>\n

First start your water for the noodles boiling. We use “Maggi” or “angel hair spaghetti” type noodles. Follow the directions on the package.<\/p>\n

Then grab a handful of greens. We like a green called aupa which we think the English name is amaranth. Then starting with the stems all together start chopping. Dice spring onions, peeled cucumbers, ginger, garlic. Heat 1 Tablespoon of oil in the skillet and start adding the veggies. We supplement with canned vegetables when we can’t get enough fresh ones: water chestnuts for crunch, bamboo shoots, bean sprouts, mushrooms, mixed Asian vegetables — drain and add.<\/p>\n

When we first started this dish, we would use the flavoring packets from the noodles. But we discovered a new flavor enhancer that is now a family favorite: oyster sauce. Just a Tablespoon or two while the vegetables are cooking, then add soy-sauce to taste. When noodles are finished cooking add to the vegetables, and you are ready to serve! Yum!<\/p>\n

\"Anj
Anj prepares lunch with her two sous chefs.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

One of our quick family meal is stir-fried vegetables with noodles. Since our vegetables are limited to what the people around us grow, this can lead to interesting combinations. I am fortunate that I have two eager sous chefs to help me slice and dice.<\/p>\n","protected":false},"author":799,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2344,1634,2346,2345],"tags":[3279],"class_list":{"0":"post-1080","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-anji","7":"category-daily-life","8":"category-keane","9":"category-kira","10":"tag-bush-cooking","11":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/posts\/1080","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/users\/799"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/comments?post=1080"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/posts\/1080\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/media?parent=1080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/categories?post=1080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/rick-zook\/wp-json\/wp\/v2\/tags?post=1080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}