Still Life: Asparagus-Tofu-Noodle Stir-Fry

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Asparagus-Tofu-Noodle Stir-Fry

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:40

Categories : Stir-Fry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 scallions -- minced

2 medium garlic cloves -- minced

1 tablespoon minced fresh ginger

2 tablespoons soy sauce

1/2 teaspoon crushed red pepper

1/4 cup fresh lemon juice

3 tablespoons sesame oil

3 tablespoons water

3 teaspoons sugar

1/2 teaspoon salt

1/2 pound soft tofu -- cut in small dice

6 ounces vermicelli or linguine

1 1/2 tablespoons cornstarch

2 tablespoons peanut or canola oil

1 pound slim asparagus -- tough bottoms removed, and tops cut

diagonally at 1 " intervals

15 fresh mushrooms -- sliced or quartered

3 tablespoons toasted sesame seeds -- for the topping

 

In a small bowl combine scallions, garlic, ginger, soy sauce, red pepper, lemon

juice, sesame oil, water, sugar and salt. Stir in the tofu. Cover and set

aside. Let stand for at least 15 minutes. (You can prepare the other

ingredients during this time.) Remove tofu with a slotted spoon and set aside.

 

Cook the noodles in plenty of boiling water until al dente. Drain, and

immediately rinse under cold water. Drain again.

 

Place the cornstarch in a small bowl. Add about 1 cup of the liquid from the

marinade and whisk until smooth. Return this mixture to the marinade, leaving

the whisk in the bowl (you'll need it again).

 

Place a wok over medium heat and wait a minute or two. Add 2 tablespoons oil,

and wait 1 more minute. Then turn up the heat and add the asparagus, mushrooms,

and tofu. Stir-fry for several minutes until the asparagus is just tender.

 

Add the drained noodles and stir-fry for about 3 more minutes, keeping the heat

high.

 

Whisk the marinade from the bottom of the bowl, and pour the entire mixture into

the wok. Continue to stir-fry for 5 to 8 minutes more, or until everything is

well coated and the sauce thickens.

 

Serve immediately, topped with sesame seeds.

 

Description:

" Crisp asparagus is minimally cooked with tofu, mushrooms, and noodles

in a marinade of lemon, sesame oil, garlic and ginger. "

Cuisine:

" Chinese "

Copyright:

" 1994 "

Start to Finish Time:

" 0:40 "

 

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Per Serving (excluding unknown items): 454 Calories; 23g Fat (44.2% calories

from fat); 13g Protein; 53g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

797mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0

Fruit; 4 Fat; 1/2 Other Carbohydrates.

 

NOTES : You can prepare the marinade, cook the noodles, and cut the vegetables

up to a day in advance. (Store the noodles in a container of water in the

refrigerator.) Get everything ready, and then the actual stir-fry takes only

about 15 minutes or less.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 5290 1569 0 1074 2085 0 0