Asian Noodle, Tofu, And Vegetable Stir-Fry

• 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 jalapeno 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

1. Place noodles in a large bowl; cover with warm water. Let stand 20 minutes. Drain; set aside.
2. 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.
3. Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat. Add onion, jalapeno, 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.
4. Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.
5. Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick. Drizzle with sesame oil.

bean threads, mushrooms, boiling water, peanut oil, onion, pepper, fresh ginger, garlic, carrot, salt, choy, soy sauce, firm tofu, water, cornstarch, sesame oil

Taken from www.myrecipes.com/recipe/asian-noodle-tofu-vegetable-stir-fry (may not work)