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Categories:
bean threads mushrooms boiling water peanut oil onion pepper fresh ginger garlic carrot salt choy soy sauce firm tofu water cornstarch sesame oil
Viewed: 28 - Published at: 3 years agoIngredients
- 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 jalapeno 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
Method
- 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, jalapeno, 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.
