Ginger Soba with Bok Choy

I broke in my shiny new camera this past weekend on an epic adventure with Ms. Strawberryrock (more to come, obvs) and a dedication to Asian noodle dishes after a trip to Fubonn for groceries.  The dish above is a test recipe for Isa Chandra Moskowit’z current project, a low-fat cookbook.  I can’t say much, but there’s a lot of satisfying ginger and bok choy action going on.

Wandering Fubonn….

I  picked up:

• buckwheat soba
• rice vermicelli – I’m obsessed with the idea of making Tofu Buns at home.
• agar powder
• frozen gluten – I think I’ve finally found the type that the late Nhut Quang used in their addictive BBQ Roasted Gluten I miss so.
• fresh ginger – so inexpensive here!
• fresh udon noodles – for a quick recipe in The Kind Diet I’ve been eyeing.
• vegetarian fish sauce – to complete my collection of vegetarian mushroom oyster sauce and vegetarian hoisin sauce.
• lychee drink – to have on hand for lychee martini desires, clearly.
• gyoza wrappers – for Thanksgiving!
• tapioca starch – restocked
• frozen bean curd sheets – for excitement! for stir fries! for soup!

veggies. Having quick access to stellar local produce, I couldn’t bring myself to buy the veggies I wanted for a recipe yesterday, wrapped in plastic, unnecessarily on Styrofoam or just having seen better days, so I skipped.  I hit up New Seasons on my way home.

sweet! It’s been a couple months since I searched the frozen faux meat aisle of Fubonn, and I excitedly noticed a new addition: frozen lemongrass gluten sticks! on sugar canes! as seen at Asaase Ital (jerk seasoned), Van Hanh and numerous vegetarian restaurants in NYC, among other places.  I passed trying to be economically wise, but I will not resist on a future visit.

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