RED WOK NOODLES WITH GARLIC OIL AND GREENS

First, take a look at my recipe on this site called Red Wok Crispy Noodles with Bok Choy and Mushrooms.  This is the same dish EXCEPT I used a different Chinese green called Choy Sum which was slightly more bitter and peppery (and delicious).  Also, I had a roasted head of garlic and all the oil that had dripped off it sitting on my stove top.  I drizzled that oil in the wok while I stir fried the vegetables and squeezed some of that beautifully roasted garlic right out of the pods into the wok.  Omg.  So perfect.  The other tweaks I made were to the sauce itself.  One of the things I have learned about cooking is that you can make the same recipe exactly the same way 100 times and find that you still need to adjust seasonings every time.  This night I needed to add a little more sugar (which balanced the bitterness of the greens) and an extra few drops of sesame oil to the sauce.  The mushrooms I used were a mixture I found packaged in the Chinese market.  This dish was so delicious I couldn’t stop eating it!