Ingredients
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4 shiitake mushrooms
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4 tablespoons peanut oil
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8 ounces firm tofu (1/2 package)
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4 dried red chilies, each broken in half
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3 garlic cloves, minced
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1 medium onion, chopped
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1 1/2 cups won bok Chinese cabbage, shredded
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1 lb udon noodles
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1 head broccoli, broken into florets
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1 tablespoon sesame oil
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1 tablespoon black bean sauce
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1 tablespoon sugar
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1 teaspoon soy sauce
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2 teaspoons rice vinegar
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2 teaspoons lemon juice
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1/2 teaspoon salt
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1 teaspoon sesame seeds, for garnish
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1 medium carrot
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1 tablespoon fresh gingerroot, grated
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1 (10 ounce) can bamboo shoots, chopped
Instructions
- If using dried mushrooms, soak then for 15 minutes in warm water. Cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces.
- Peel and slice carrot into matchstick.
- Place a large pot of water on the stove to boil.
- Slice the tofu into three slabs as if they were small slices of bread. Heat 2 tablespoons of peanut oil in a pan. Fry both sides of the tofu slabs until lightly browned.
- Remove from pan and let tofu slabs cool on paper towels to drain any oil. Cut up slabs into 1/2 inch cubes.
- Heat the remaining 2 teaspoons peanut oil in a wok or large pan. Add the chilies, garlic and ginger. Stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes.
- Drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying). In the wok, add the cabbage, carrot and mushroom. Stir-fry until the cabbage wilts. Drain noodles and broccoli in a colander, and then add to wok.
- Stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots. Stir-fry for 2 minutes.
- Turn off heat. REMOVE CHILES! Stir in vinegar and lemon juice. Stir in tofu cubes (stir gently so as not to break up the tofu). Serve in bowls garnished with a little bit of sesame seeds.