VCE: Vegetable Stir-Fry With Glass Noodles

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* Exported from MasterCook *

 

Vegetable Stir-Fry With Glass Noodles

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 271

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 ounces mung bean noodles

6 dried Chinese black or shiitake mushrooms

1 pound vegetables

such as carrots and asparagus

and broccoli and beans

3 tablespoons sesame or peanut oil

4 teaspoons chopped garlic

4 teaspoons chopped ginger

1 onion -- chopped

1 bok choy

sliced into 1-inch strips

Salt

2 tablespoons soy sauce

3/4 cup mushroom-soaking water

OR Stock for Stir-Fries

(see separate recipe)

2 teaspoons cornstarch -- diluted in

3 tablespoons stock or water

1 teaspoon dark sesame or roasted peanut or chili oil

 

SERVES 4

 

Made from mung bean flour, these noodles (also called bean threads) look

like a dry bundle of sticks until they're reconstituted in water. When

cooked, they're clear and slippery.

 

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

the vegetables.

 

Heat the wok, add 2 tablespoons of the oil, and swirl it around. When hot,

add the garlic, ginger, onion, and mushrooms. Stir-fry for 1 minute, then

add the vegetables. Salt them lightly and stir-fry for 4 to 5 minutes or

until tender-firm. Remove 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.

 

 

 

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