Name: Asian Noodle, Tofu, and Vegetable Stir-Fry
Yield: 4 servings (serving size: 2 cups)
Ingredients: 2 ounces uncooked bean threads (cellophane noodles); ½ 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); ¼ 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

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H2OQueen

01/31/2013

Good dinner for a weeknight. The flavors were powerful ginger, jalapeño and garlic. I would have reduced the cooking times for all steps after the onion, garlic, jalapeño, and ginger - the vegetables were a little over-cooked. I used fresh shiitake mushrooms instead of the dried mushrooms - I think this was a good call. Very healthy!

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Asian Noodle, Tofu, and Vegetable Stir-Fry

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