Meatless Monday: Adriano's Udon Stir Fry

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts here.

This week's recipe was created by the hubs and me.  He cooked and I wrote down what he did. While I'm a recipe follower, he's a recipe creator (and everything he makes is delish!)  The "recipe" that follows is more of a guide to inspire your inner stir-fry chef.

 Adriano's Udon Stir Fry

Ingredients

• Package of fine udon noodles 
• Sesame oil 
• 2 t pre-minced garlic from a jar 
• 1/2 an onion, chopped
• 1 orange pepper, sliced  
• 4 (more, or less) shiitake mushrooms, sliced 
• 1.5 T Lee Kum Kee black bean garlic sauce 
• 4 baby bok choy, chopped 
• Soy sauce, to taste
• Rice vinegar, to taste  
• China Bowl hot oil, to taste
  
• 1 scallion (the green part) finely chopped

Preparation

1. Prepare udon noodles according to package.
2. While the noodles cook, heat sesame oil, (or any oil) in your wok.
3. Once the oil is hot, add garlic, pepper and onions to wok.  Cook for 2-3 minutes.
4. Add mushrooms and black bean garlic sauce.  Cook for 1 minute.
5. Add the bok choy + the soy sauce, hot oil, and rice vinegar to taste.  Cook for 1 minute. Stir constantly.
6. Add the drained noodles.  Cook for 1 minute.
7. Serve in big bowls garnished with scallions.
   

Note: We decided that next time we will also add some minced ginger to Step 3 and sesame seeds to Step 7.

What are some your favorite meatless stir-fry combinations?

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