I visited China a few years ago and attended a Chinese cooking class. This recipe is based on the Stir Fry that we did in class with a few modifications. Of course, they didn’t use Tahini, I am pretty sure that my lovely teacher never heard of it, but once you try it – it’s delicious and blends in naturally. one of my friends watched me make this dish for the first time, she was extremely skeptical but she fell for it and now makes it herself quite often.
A few ground rules –
1. The vegetables are cut very thinly.
2. The cooking time is minimal.
3. Use your highest flame.
You can cook this recipe without Tahini too or even replace it with peanut butter. Also – I haven’t done it this time but Tofu would definitely fit in – make sure to fry it separately.
slice the vegetables into very thin strips- cut thin slices first and then cut each slice into strips.
cook the noodles as recommended, usually about 3-4 minutes in hot water. wash with cold water (to prevent it from over-cooking)
Boil hot water with 1 tbsp oil, put all the veggies inside for several minutes until they are softer but still crunchy and fresh. wash with cold water.
Use a wok or a big frying pan and place it on your highest flame. The cooking needs to be very fast and furious. it should not take more than 5 minutes, preferably less.
when the pan is hot (put your hand above it and feel the heat) add the oil, garlic and chili. Immediately after- add veggies and noodles, green onion, soy, 1-2 cups of water, salt, white pepper, ginger and Tahini. stir well.
just before serving - add sesame oil.
I'd love to get more feedback - questions about recipes, comments and suggestions!