Stir it up: Simple stir fry with a big taste

There is nothing easier than a stir fry for a quick lunch or dinner. Take a couple of minutes to chop some veggies and fry them quickly in minimal oil, throw in some rice or noodles and you've got yourself a meal.

I will sometimes make a stir fry to use up the last of the vegetables before a grocery run. It's, as I mentioned before, one of the benefits of being raised in an old world immigrant household: nothing goes to waste.

Bur there's nothing better than a stir fry made with super fresh veggies right after you get home from the market,

I've recently had deep fried tofu in a stir fry. (You can make it yourself, or buy it in the refrigerated section of most Asian markets.) It is not a bad use of tofu (not usually a favorite of mine). I'm not going to advocate deep fried anything in an otherwise healthy-ish dish, but it isn't a bad taste/texture to add to a stir fry. If you are cooking for carnivores, they might like the fried chicken texture it lends.

• 1 package of stir fry noodles
• 2 tablespoons of vegetable oil
• 4 scallions, cut the white parts on a diagonal and the greens parts into 1/2 inch chunksx
• 2 cloves garlic, smashed and chopped fine
• 2 pounds of baby bok choy, chopped into bite sized pieces
• 1/4 cup of vegetable broth
• 3 tablespoon of soy sauce
• Black pepper to taste

1. Soak the noodles in hot water for about 30 minutes until they are plump and pliable. 
2. Drain the noodles and set them aside.
3. In a large wok or a skillet, cook the whites of the green onions in a tablespoon of oil over medium heat. When the whites are translucent, add the green parts and stir. If it seems to be browning, add a couple of tablespoons of water.
4. Once the stems are bright green and almost tender, add the bok choy, the garlic, and the vegetable broth.
5. Add the soaked and drained rice noodles and the soy sauce. Stir until the veggies are evenly incorporated in the mixture and the noodles are a little brown around the edges.
6. Season with black pepper to taste, and serve.

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