Rating: 3 stars
1 Ratings
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  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

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.

Recipe by Cooking Light December 2000


Recipe Summary

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

195 calories; calories from fat 29%; fat 6.4g; saturated fat 1g; mono fat 1.9g; poly fat 2.8g; protein 10.3g; carbohydrates 27.4g; fiber 6.1g; iron 2.6mg; sodium 539mg; calcium 206mg.