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Fun See Vegetables |
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Serves: 5 Print this Recipe6 medium dried black mushrooms 2 ounces saifun bean thread noodles 1/2 ounce tiger lily buds 4 large stalks bok choy 4 ounces chinese pea pods 4 ounces block firm tofu 2 green onions (with tops) 2 tablespoons vegetable oil 3 tablespoons vegetable oil 2 teaspoons finely chopped ginger root 1 teaspoon salt 1/2 cup sliced canned bamboo shoots 1/2 cup sliced water chestnuts 1/2 cup water 2 tablespoons dark soy sauce 1/2 teaspoon sesame oil Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/2-inch pieces. Soak noodles in warm water 5 minutes; drain. Cut noodles into 4-inch pieces. Soak tiger lily buds in warm water about 5 minutes or until soft; drain. Remove and discard tips. Cut bok choy stems (with leaves) diagonally into 1/2-inch slices. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut tofu into halves; cut each half into 1/4-inch slices. Cut green onions diagonally into 2-inch pieces. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add tofu; stir-fry carefully 1 minute. Remove tofu from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add mushrooms, tiger lily buds, bok choy, gingerroot and salt; stir-fry 1 minute. Add bamboo shoots and water chestnuts; stir-fry 1 minute. Stir in water; heat to boiling. Add noodles and pea pods; cook and stir 30 seconds. Add tofu, green onions and soy sauce; cook and stir 30 seconds. Stir in sesame oil. 5 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Fun See Vegetables is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Asparagus with Water Chestnuts Stir-Fried Asparagus with Sichuan Sauce Stir-Fried Bok Choy with Tofu Stir-Fried Jicama with Black Mushrooms Zucchini and Potatoes in Curry Sauce Sweet-and-Sour Cabbage Steamed Tofu Home Style Tofu with Barbecue Sauce Stir-Fried Breen Beans with Sichuan Sauce Braised Mushrooms with Lettuce Fun See Vegetables Zucchini with Salted Black Beans and Chilies |
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