Susan showed me the recipe in the morning. I went grocery shopping. I made this for dinner same day. YUM!
3 tablespoons reduced-sodium soy sauce
3 tablespoons oyster sauce
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
12 ounces fresh or frozen (thawed) medium shrimp, peeled and deveined (I used cocktail shrimp which I added during last few minutes of the stir fry.
3 green onions, trimmed and cut into 2-inch pieces
1 tablespoon minced ginger
3 garlic cloves, sliced
3 baby bok choy (1 pound), trimmed and sliced
½ red bell pepper, cut into bite-size strips
1 14.2 ounce package precooked Hokkien noodles
Crushed red pepper or Sriracha (I used crushed red pepper.)
1/3 cup unsalted peanuts (My addition.)
- Step 1 In a small bowl whisk together soy sauce, oyster sauce, and sesame oil.
- Step 2 In a wok or extra-large skillet heat 1 tablespoon vegetable oil over medium-high. Add shrimp in a single layer and cook 2 minutes or until opaque, turning once. Remove to a plate. (I added cocktail shrimp at end.)
- Step 3 Add green onions, ginger, and garlic to wok. Cook and stir 30 seconds. Add bok choy and bell pepper; cook and stir 2 minutes.
- Step 4 Add noodles, shrimp, and soy sauce mixture to wok. Using tongs, toss ingredients until noodles are coated in sauce and heated through. If desired, top with crushed red pepper or Sriracha. Serve immediately. Serves 4
Based on a recipe from Better Homes & Gardens.
I said to Santa Claus (That's what we call our elderly neighbor who has a long white beard and is a avid gardener.) "I would love to have a few stalks of your rhubarb." He got up from his chair. He walked toward me. His hands in his overall pockets. "I make rhubarb jam. "The old-fashioned way. "The way my mother and grandmother made it. "I used Jell-o. That's right. Jell-o. "I cut enough rhubarb to give me five cups "Of one-quarter inch pieces. "I cover it all in a large saucepan with water. "And sugar. Three cups. "I let it sit overnight. "I boil it and then simmer. "For fifteen minutes. "Then I stir in the dry Jell-o." My dog is at my side. He is a very good boy. Santa says "What are you going to make? "A pie?" Or rhubarb, strawberry, raspberry tarte.
"A beautiful bouquet, Bruce," Susan said. "Some of the flowers are dying. "I'm going to pick them off. "And you can photograph them."
And I did And we dumped them in the compost pile. Beautiful there, too. Other flowers and coffee filters (I hope the filters are recyclable!). Later in the morning I tied up the clematis plants And filled the hummingbird feeder. Now we wait.
Birdwatching is similar to gardening. Patience. Patience. "Bruce," Susan called to me. "When are you going "To start "Pulling up the roots "In your garden?" Soon, I thought. It is Back-breaking work. Last week I rototilled the garden. "Eyes to future," Susan said. "You make everything beautiful, Bruce. "Could you do me a favor, please? "I emptied the corks out of the vase "Holding the petunias. "They were dying. "Could you set the corks aside? "For me?"
And for ten, maybe twenty, minutes I sat and stared at the garden While Freddy eat his bone. I saw the garden As it soon will be.
I stood at the kitchen window. I watched the sparrow. The sparrow gathered our dog's fur. Freddy's fur. I wondered if the sparrow could fly With the weight of the fur in its beak. I watched the sparrow Fly with the fur. I watched the sparrow fly over the fence. I lost sight of the sparrow. In Sunday School we learned. "Are not two sparrows sold for a penny? Yet not one of them will fall to the ground outside your Father’s care." And “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes? Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them." This is a Holy Mystery. Last Spring a robin built a nest In a wreath on our front door. I watched another robin Build a nest in our Weeping Cherry Tree. I watched a sparrow, too.
Recently, I watched on TV a food truck chef make Bread Pudding in her truck. It looked delicious and I remembered I often made Bread Pudding based upon a recipe from the following book:
I lost the book and mentioned this to Susan. And guess what? She bought me a copy.
It’s a great cookbook, a history book filled with vintage photos and “…great Creole and Cajun recipes from the city’s grand restaurants and modest cafes, from mansions and country kitchens, superbly clear directions, local cooking secrets.”
Here’s the recipe (Note: I added asparagus and I used cocktail shrimp which I added to the wok for the last few minutes: