| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Canned low-salt chicken broth |
| 1 1/2 |
oz |
Dried shiitake mushrooms |
| 5 |
tb |
Rice vinegar |
| 2 |
tb |
Cornstarch |
| 1 1/2 |
tb |
Oriental sesame oil |
| 3 |
tb |
Minced peeled fresh ginger |
| 1 |
pk |
(10.5-oz) extra-fine or firm tofu; cut into 1/4-inch dice |
| 1 |
oz |
Bean thread noodles or angel hair pasta; broken in half |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Dried crushed red pepper |
| 1 |
pn |
Sugar |
|
4 |
Servings |
INSTRUCTIONS
Combine broth and mushrooms in bowl. Let stand until mushrooms soften,
about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with
broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine
vinegar and cornstarch in small bowl; stir to blend.
Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds.
Pour in reserved broth, leaving behind any sediment. Bring to boil. Add
tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to
medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until
slightly thickened, about 1 minute.
Bon Appétit April 1994
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 25, 1998
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