Triple Black Garlic Spagetti

Triple Black Garlic Spagetti

serves 4 as a side dish

for stir-fry

Spaghetti or Linguine1 tablespoon oil or butter
5 cloves garlic minced
3 cloves fermented black garlic, minced
2 small bok choy shredded
2 tablespoons oyster sauce
1 tablespoons honey
1 teaspoons fish sauce
1/4 teaspoon finely ground white pepper
2 scallions shredded

Boil the noodles until they are slightly firmer than the final consistency you want, since we will be stir frying them (a little less than one minute). Drain and rinse with cold water.

In a small bowl, mix the oyster sauce, honey, fish sauce, and white pepper. Heat a wok or cast iron skillet until very hot. Add the oil or butter and both garlics and stir-fry until the fresh garlic starts turning browning. Add the bokchoy and give it a quick toss. Add the cooked noodles and sauce, and toss until the noodles are coated with sauce and the noodles are heated through.