Asian Noodle, Tofu, and Vegetable Stir-Fry

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.

Yield: 4 servings (serving size: 2 cups)

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

Preparation

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.

Nutritional Information

Calories:

195 (29% from fat)

Fat:

6.4g (sat 1g,mono 1.9g,poly 2.8g)

Protein:

10.3g

Carbohydrate:

27.4g

Fiber:

6.1g

Cholesterol:

0.0mg

Iron:

2.6mg

Sodium:

539mg

Calcium:

206mg