Thai-Style Vegetables

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

Preparation

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.