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WON TON NOODLES WITH WILD MUSHROOMS,
AND ROSEMARY & THYME SYRUP
Jake Klein
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Ingredients
1 cup dry white wine
1 bunch rosemary
1 bunch thyme
1 cup sugar
2 tbs canola oil
1 cup quartered crimini mushrooms
1 cup quartered shiitake mushrooms
1 cup enoki mushrooms
1 ½ cup roughly chopped baby bok choy
3 tbls minced garlic
½ cup oyster sauce
½ tbls sesame oil
1 pound fresh won ton noodles
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Method
For the rosemary, thyme simple syrup:
Over medium high heat in a non-reactive saucepot combine the white wine, rosemary, thyme and sugar. Cook until the sugar is dissolved. Set your syrup aside and allow it to cool. While the syrup is cooling put a large pot of salted water on to boil. One gallon should do for one pound of noodles.
Heat a wok over high heat. Once the wok is hot add your canola oil. At this point your oil should be smoking. Add your mushrooms, and garlic, reserving the enokis until the very end. At this point drop your noodles into the boiling water. You must work quickly from this point as your mushrooms will burn, and the noodles will over cook. Continually move your mushrooms around the wok. Once they start to caramelize, add your noodles, and about one third of your syrup. Continue to stir fry. Add approximately half of the oyster sauce, and the sesame oil. Taste for seasoning and balance. The sauce should be at once salty, and sweet. Once this balance is achieved add your bok choy, and serve immediately.
Serves 4
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