Asian Noodle, Tofu, and Vegetable Stir-Fry

Asian Noodle, Tofu, and Vegetable Stir-Fry Recipe
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.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 29 %
Fat 6.4 g
Satfat 1 g
Monofat 1.9 g
Polyfat 2.8 g
Protein 10.3 g
Carbohydrate 27.4 g
Fiber 6.1 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 539 mg
Calcium 206 mg

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

Preparation

Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside.

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.

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.

Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.

Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil.

Note:

December 2000
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