2 c. veg. stock (or other broth)
2 T. soy sauce
1 1/2 T. rice wine
1 tsp. sugar
1 tsp. sesame oil
1 tsp. veg. oil
3 T. scallions, minced
2 T. fresh ginger, minced
2-4 tsp. chili paste with garlic
4 oz. cellophane noodles
1 square (usually about a pound) tofu, diced
Soak the cellophane noodles in very hot tap water about 20 min. to soften;
drain and set aside.
Combine stock, soy sauce, rice wine, sugar and sesame oil; set aside.
In large (preferably nonstick) pot, heat the veg. oil.
Add scallions, ginger and chili paste. Stir and fry for a minute or so.
Add the sauce mixture, drained noodles and diced tofu.
Bring to boil. Reduce heat; simmer until most of the liquid has evaporated.
Serve immediately.
Sphere: Related Content