since I was dithering around w/ raw chicken and hoisin sauce anyway (made Kree's Asian baked chicken w/ vinegar sauce as well).
I kind of ruined this, but it still tasted really good. I used rice noodles as the pasta, since I have so many to use up, but I was too lazy to dump them in a colander and I didn't realize (until too late) that there was a LOT of water still in the pot. So the sauce got really watered down. Also, I used way too much pasta. But whatever, I'll do better next time.
modifications:
- I hate ginger, so I sprinkled in about 1/2 t powdered stuff to make me feel like I was at least pretending to give in
- omitted the bok choy because I didn't have any. I actually have no idea what bok choy even is, but I figure it's safe to assume that if I don't know what a certain food is then I probably don't have it. I didn't have any celery, either.
- didn't have any sherry. Me being kinda alcohol-illiterate, I sat there trying to figure out if sherry could possibly be at least a kissing cousin to the cooking wine that I did have. Eventually, I decided to use white wine because it was the bottle closest to the edge of the shelf.
- didn't use the scallions because I didn't have any, so we were forced to pretend.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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made this last night
