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Thai-Style Vegetables

Yield 4 servings. NOTENote: Rice vermicelli, a kind of noodle made from rice flour, is also calle
Superquick

Ingredients

  • 6 ounces rice vermicelli, uncooked
  • 12 cups warm water
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil, divided
  • 1/2 cup sliced green onions
  • 1 teaspoon peeled, minced gingerroot
  • 2 cloves garlic, minced
  • 2 cups julienne-sliced sweet red pepper
  • 1 Anaheim chile, seeded and chopped
  • 1 (10-ounce) package frozen English peas, thawed
  • 1/2 cup water
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 cup shredded Chinese cabbage
  • 1 cup diced extra-firm tofu
  • 3 tablespoons low-sodium soy sauce
  • 1 (8-ounce) can sliced water chestnuts, drained

Nutrition Information

  • calories 334
  • caloriesfromfat 14 %
  • fat 5.2 g
  • satfat 0.8 g
  • monofat 1.3 g
  • polyfat 2.5 g
  • protein 12.1 g
  • carbohydrate 61.1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 422 mg
  • calcium 0.0 mg

How to Make It

  1. Place vermicelli in a large bowl; cover with 12 cups water. Let stand 10 minutes or until vermicelli is soft. Drain and cut vermicelli into pieces. Set aside.

  2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add green onions, gingerroot, and garlic; stir-fry 2 minutes. Add pepper and chile; stir-fry 2 minutes. Add peas and 1/2 cup water; stir-fry 4 minutes or until peas are tender and liquid is evaporated. Remove mixture from wok.

  3. Drizzle remaining 1 teaspoon oil around top of wok. Add curry powder and cumin; stir-fry 1 minute. Add vermicelli, cabbage, and remaining 3 ingredients; stir-fry 2 minutes. Add pepper mixture; stir-fry 1 minute or until thoroughly heated.

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