I picked up some baby bok choy from the Asian market the other day, along with some soft noodles.  I’ve been doing quite a bit of stir-frying of vegetables and a little meat, making a sauce, and putting it atop portions of panfried noodles.  We like it a lot.

This was a nice combination of vegetables.  Since I’m actually writing this a full month after the meal, I’m going to guess that I added a bit of chicken broth to the veggies and thickened it with cornstarch before topping the noodles with it.  I sprinkled sesame sees on top and stuck a fork in it.

The vegetables involved were baby bok choy, sliced carrots, white button mushrooms, green pepper, broccoli stems, onion, and cherry tomatoes.