ASIAN NOODLE, TOFU, AND VEGETABLE STIR-FRY

ASIAN NOODLE, TOFU, AND VEGETABLE STIR-FRY image

Yield 4

Number Of Ingredients 16

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

Steps:

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. Yield: 4 servings (serving size: 2 cups) CALORIES 195(29% from fat); FAT 6.4g (sat 1g,mono 1.9g,poly 2.8g); PROTEIN 10.3g; CHOLESTEROL 0.0mg; CALCIUM 206mg; SODIUM 539mg; FIBER 6.1g; IRON 2.6mg; CARBOHYDRATE 27.4g