GOURMET GIRL, NOT

I can clearly see why I have a handful of hits and others are making millions in the blogosphere. This is an irratically written document mostly trying to follow my thoughts and a few culinary triumphs. In reality, I rarely keep up with the dozens of interesting thoughts and facts and events that happen in a week, and rarer still present my culinary efforts, successes and failures.

Here is how it is done:

DARING GOURMET

Shanghai noodles for dinner!

HOW I DID IT:

Marinade 350 g diced tofu in:

 1/3 low sodium soy sauce

1/4 hoisin sauce

2 T sugar

1 1/2 T fresh sliced ginger.

Cook fresh thick 227g Chinese noodles. 

Heat 2 T cooking oil

Fry 4 cloves diced garlic,

a handful of chives, chopped, and

2 handfuls of fresh spinach. 

Dissolve 1 1/2 T cornstarch  in 1 cup veggie stock, and add to stirfry. Stir in 1 1/2 T sesame oil. Stir in cooked drained noodles. Serve and enjoy.