Serves: 5
Total Calories: 198

6 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 chestnut
1/2 cup water
2 tablespoons dark soy sauce
1/2 teaspoon sesame oil

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.

Nutritional Facts:

Serves: 5
Total Calories: 198
Calories from Fat: 124

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Asparagus with Water Chestnuts
Braised Mushrooms with Lettuce
Fun See Vegetables
Steamed Tofu Home Style
Stir-Fried Asparagus with Sichuan Sauce
Stir-Fried Bok Choy with Tofu
Stir-Fried Breen Beans with Sichuan Sauce
Stir-Fried Eggplant and Peppers
Stir-Fried Jicama with Black Mushrooms
Sweet-and-Sour Cabbage
Tofu with Barbecue Sauce
Zucchini and Potatoes in Curry Sauce
Zucchini with Salted Black Beans and Chilies