Thursday, March 8, 2012

Stir Fry Soup

I admit it. I over-indulge at Pike Place rather often. I buy a lot of great vegetables. I use Franks Produce. No one else.  So I always have lots of veggies on hand.
I awoke yesterday morning to the feeling that perhaps I had swallowed an extraordinarily large oyster shell and so instead of going down to the Sculpture park for Fuel Theory I called a cab and went up to Grouphealth’s Capitol Hill urgent care. I was thinking since it was 5am I could probably get in and out quick. Unfortunately there was a man (I know all the following because clearly he left his hearing aid at home, requiring the doctors to speak to him loud enough for me to hear several rooms away) who was having a heart attack who came in a few minutes before me. I hope he’s doing OK.
After I escaped the labyrinth halls of GH I headed home.  I should mention there is a game I play with myself: Fritter lotto. Here’s how you play. Walk past Top Pot on 4th, the monorail rattle-whooshing overhead. If there are more than three people in line, keep going. If not you get to go in and get one of the most delicious apple fritters ever. Today I won.  I doubled down with a raspberry old-fashioned so I wouldn’t be empty-sticky-handed when I came home to my girlfriend. By mid-day the fritter had worn off and I was thinking of what to make to sooth my throat that would also be flavorful enough to satisfy.

Belltown is severely lacking in the budget Pho department. 

Here’s the recipe for what I made yesterday: Stir Fry Soup
Large fry pan or the wok if you feel  up to it
Stock pot with 3 cups of water set to boil.

One breast of chicken.   Slice it thin then slice those slices into large tiles of chicken. Set aside.
Three cloves of garlic chopped
Thumb sized knot of ginger peeled and chopped
About a ¼ cup of course chopped onion
Chinese five spice 1Tsp
Red Pepper Flake 1TSp
Thyme ½ TSP
Chicken Stock 1 cup
Soy Sauce
Package of ramen noodles
Water chestnuts from back of the pantry –bonus!

Saute the garlic, ginger, and onion in 3 Tb of olive oil and 1 Tb of sesame oil
Add the chicken, red pepper flake, Thyme and Chinese five spice when the onion and garlic are translucent

Add chopped vegetables. I used typical soup stuff, but feel free to experiment.

Saut√© until vegetables are soft. Hit it with a dash of soy sauce. At this point you are looking at a decent stir-fry.  Pour in the chicken stock and let it simmer.
Meanwhile over here at your boiling pot of water:
Add the ramen. I had a package and an half of noodles, one had a seasoning packet and I added that to the water at the same time as the noodles. Boil three minutes. Remove pot from heat, do not drain.
Add stir fry to the stock pot and serve, season with Siracha or Sambal, sit on the living room floor and watch Bravo until you feel better.


  1. Also, GreenLeaf is opening in the old Vela space under the Labor Temple on 1st/Clay between Broad. Belltown Pho coming soon!

  2. glorious day! Greenleaf and its magic mountains of cilantro and basil are the best

  3. Ooh, the other day I won the Top Pot fritter lotto too! Yum.

  4. Nice. How to cook that stir fry soup? I want to cook that when the climate was cold. This can remove our cold feeling because of that soup.

    Best Stir Fry Recipe


Seattle Center desktop 1

Seattle Center desktop 1
Seattle Center 1