
Stir Fry
Serves 4
Ingredients
1/4 cup plus 2 tbsp low sodium soy sauce (or tamari)
2 tbsp oyster sauce
1 tbsp gochujang paste (or another chili paste)
2 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 pound udon noodles
2 tbsp olive oil
2 cups kale, chopped, stems removed
4 oz shiitake mushrooms, sliced
1 carrot, peeled and julienned (cut into 3-inch matchsticks)
1/2 leek, julienned
1 red pepper, julienned
1 1/2 cups snow peas
1 garlic cloves, minced
1 tbsp ginger, minced
Scallions, shopped for garnish
Pickled shallots for garnish (optional)
Chili oil (optional)
Preparation
Combine the soy sauce through sesame oil. Stir to combine and set aside.
Cook the udon noodles according to directions, be sure to rinse in cold water after cooking and set aside.
In a large skillet add 1 tbsp oil, cook the kale and mushrooms over medium heat, about 5 min. Add 2 tbsp water and cover to help soften the kale, about 5 min. Remove from pan and set aside.
Add the remaining oil and cook the carrots through snow peas, about 10 min.
Add the garlic and ginger, cook for 3-5 min, careful not to burn the garlic.
Add the sauce and reduce until thickened, stirring the vegetables and sauce together.
Toss the noodles in with the vegetables.
Serve in large, warm bowls with garnish.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!