I'M BACK GUYS.
IT'S BEEN SO LONG.
Like almost 3 weeks! That's really long.
This month as been such a chaotic experience. It was way more chaotic than it seemed actually. I mean, I was technically only gone for 1.5 weeks. But the before and the after and the friends and the airports and oh my god it was too crazy. Oh by the way, I have no pictures.
March lessons: I cannot work in consulting. The traveling would kill me.
On the bright side I had a weekend sleepover with my friends in New York. Hotpot, pizza, beer and Mario on the Wii all weekend long. Too many donuts, Xi'ans famous foods, overpriced brunch, Cards without Humanity and Monopoly Deal (don't even ask...). It was like being back in college again!
Finally came home on Monday evening and collapsed into some quick takeout dinner and then bed. Which really means I didn't get to BE home on Tuesday (wait that doesn't make sense! It makes sense in my head though). And honestly after a week and half of bouncing around, I'm SO TIRED OF EATING OUT. Never thought I'd say that. Honestly, never thought I would ever say that. It even looks weird, all typed out like this.
Basically for lunch, I whipped up a batch of the classic. I'm talkin a 15min meal involving fish balls, bok choy, lots of soy sauce and sesame oil, chow mein (and some other ingredients, but you get the gist, these are the most important ones). It's light, it's yummy, and it's not greasy like takeout food. And then I put on reruns of Chuck and we did a TV lunch for like 2 hours.
Fish Ball Chow Mein
What you need:
- 1 tbsp canola oil
- 4 cloves garlic
- 6-8 fish balls, quartered
- 8 heads baby bok choy (the Taiwanese kind, it's our new favorite), cleaned and sliced into halves or thirds
- 1 very small onion, about 2 inches in diameter, sliced
- 4 oz fresh chow mein noodles
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 tsp oyster sauce
- S & P to taste
- 1 stalk scallions, thinly sliced
- Your favorite hot sauce (Sambal Oelek = the best)
How to do it:
- In a large wok or skillet, heat canola oil. Add the garlic and fish balls, and all them to sit until the fish balls are browned and toasted.
- Add onion and fry until translucent.
- Add bok to the wok. While the bok choy is cooking, rinse the fresh chow mein noodles in cold water until the noodles are loose and supple.
- Throw noodles into the wok. Add sesame oil, soy sauce, and oyster sauce while stirring the noodles (tongs really help here!).
- Season with salt and pepper to taste.
- Serve with scallion garnish and hot sauce.