Asian Noodle, Tofu, and Vegetable Stir-Fry

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

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.