Asian Noodle, Tofu, and Vegetable Stir-Fry

Asian Noodle, Tofu, and Vegetable Stir-Fry
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  • 1 cup coarsely chopped onion
  • 2 teaspoons minced peeled fresh ginger
  • 3 cups (1/4-inch) diagonally sliced carrot (about 1 pound)
  • 2 garlic cloves, minced
  • 3 tablespoons water
  • 7 cups (1-inch) sliced bok choy
  • 2 tablespoons low-sodium soy sauce
  • + 9 more ingredients
    • 1 tablespoon minced seeded jalapeño pepper
    • 2 teaspoons peanut oil or vegetable oil
    • ½ ounce dried wood ear mushrooms (about 6)
    • ¼ teaspoon salt
    • 2 ounces uncooked bean threads (cellophane noodles)
    • 1 teaspoon dark sesame oil or chili oil
    • 2 teaspoons cornstarch
    • 1 cup boiling water
    • 1 (12.3-ounce) package reduced-fat firm tofu, cubed

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 nons...

View full recipe at My Recipes


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