Elle a un bon coup de fourchette.
Bok choy stir-fried with garlic, ginger, and Anaheim chili pepper.
Udon noodles tossed with toasted sesame oil, rice wine vinegar, tamari, and chili sauce are fried in peanut oil.
Fried noodle bowl.
Paired with Gabriele Rausse Chardonnay.
This entry was posted on October 05th, 2011
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