Asian Noodle, Tofu, and Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Stir-fries feel so easy and undemanding. This one is even more so because it has cellophane noodles right in it, making it a one-dish meal. Soaked dried mushrooms add flavor to the stock. Ingredients:
2 ounces uncooked bean threads (cellophane noodles) |
1/2 ounce dried wood ear mushrooms (about 6) |
1 cup boiling water |
2 teaspoons peanut oil or vegetable oil |
1 cup coarsely chopped onion |
1 tablespoon minced seeded jalapeño pepper |
2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
3 cups (1/4-inch) diagonally sliced carrot (about 1 pound) |
1/4 teaspoon salt |
7 cups (1-inch) sliced bok choy |
2 tablespoons low-sodium soy sauce |
1 (12.3-ounce) package reduced-fat firm tofu, cubed |
3 tablespoons water |
2 teaspoons cornstarch |
1 teaspoon dark sesame oil or chili oil |
Directions:
1. Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside.
2. Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid. Cut mushrooms into strips.
3. Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalapeño, ginger, and garlic; stir-fry for 1 minute. Add mushrooms, carrot, and salt; stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3 minutes or until carrots are crisp-tender and liquid evaporates.
4. Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.
5. Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil.
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