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| 2 Esslöffel | olive oil |
| 1 klein | Maui onion; sliced |
| 1 | Stalk celery; sliced on bias |
| 4 x ca. 30 g | Snow peas |
| 8 x ca. 30 g | Waterchestnuts; canned, drained, sliced |
| 1/2 klein | Bok choy |
| 2 | cloves garlic minced |
| 1 | Piece fresh ginger root; peeled, grated |
| 7 x ca. 30 g | Chow fun noodles; (pre-cooked) |
| 1/2 Tasse | vegetable stock |
| 2 Esslöffel | sesame oil |
| 1/4 Tasse | oyster sauce |
| 1 Esslöffel | soy sauce |
| | Green onions; chopped, garnish |
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Heat wok; add olive oil, onions and fresh green veggies. Toss fry until green veggies turn a vivid color (about one minute). Add garlic, ginger and water chestnuts and toss for another minute or until water chestnuts are heated through. Add pre-cooked chow fun noodles and toss until heated. Add veggie stock and reduce slightly. Add a splash of sesame oil, oyster sauce and soy sauce. Serve with a topping of chopped, fresh green onions. I loved it!
Me ke aloha, Mary
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