Asian Noodle, Tofu, and Vegetable Stir-Fry

Ingredients

  • 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 jalapeño 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

Description

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