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This is a delicious asian-western-stir-fry-thing I like to make with vegetables that I have left from other cooking escapades. The only consistent thing about it is the seasoning. I just use a mix of light and dark soy sauce, some sherry, a lot of ginger, scallions and chile. Which is nothing new, but I still thought I would share it.
I’ve been wanting to make spring rolls for a while until I finally tried to some weeks ago. It’s easier than most people might think and it’s a great way to enjoy food at home you would usually order in a restaurant or eat as crappy take-out. Don’t get me wrong! I love crappy asian take-out as much as everyone else does. It’s great just taking a ton of those little boxes home and not having to worry about cooking or doing the dishes. Still it’s so much fun recreating those kinds of food (like the Peanut Noodles I posted some days ago) at home. And, to be honest, it just tastes a huge lot better!
This is a perfect quick snack noodle dish you can prepare in like 10 minutes if lunch (or dinner, of course) has to happen very fast. You can always add meat, vegetables and/or condiments of your choice, like bamboo shots, chicken or even fried/poached/scrambled egg. Add a little less sriracha and even kids will love it.
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  I’m Benjamin Emmanuel, a 20 year old food enthusiast from Berlin. I'm documenting stories and recipes of my culinary adventures. Read more...    |
   
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