Vegetable Stir-Fry With Glass Noodles

Recipe Ingredients

2 oz	56g	Dried mung bean thread noodles
10		Dried shiitake mushrooms
1 cup	237ml	Warm water
1 1/2 lbs	681g / 24oz	Vegetables, such as carrots, asparagus,
		Green beans or snow peas
1/2 cup	118ml	Bamboo shoots
1		Bok choy - thinly sliced
1/2 cup	73g / 2.6oz	Broccoli florets
1 cup	237ml	Red pepper - julienned (small)
3 tablespoons	45ml	Sesame or peanut oil
1		Garlic clove - chopped
1/2		Inch piece gingerroot - minced
1		Onion - chopped
		Salt - to taste
2 tablespoons	30ml	Soy sauce
3/4 cup	177ml	Mushroom-soaking water
2 teaspoons	10ml	Cornstarch - diluted in
3 tablespoons	45ml	Water
1 teaspoon	5ml	Dark sesame, roasted peanut, or chili oil

Recipe Instructions

Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips.

Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using.

Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside.

Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9463) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.