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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Chinese Chinese, Main dish, Vegan, Vegetarian 2 Servings

INGREDIENTS

8 oz Noodles
3-4 cups after cooking
6 oz Plain pressed tofu
1/2 c Green soybeans
frozen or fresh -OR-
2 oz Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 t Garlic, minced OR-
4 T Dark miso
3 T Vegetable oil
1 1/2 c Water
1 1/2 T Soy sauce
1/2 t Sugar
2 1/2 T Cornstarch, dissolved in…
3 T Water
1/2 t Sesame oil
1 cup.

INSTRUCTIONS

If you are cooking the noodles first, drain them, remove to a bowl or
serving platter, and toss with 1/2 tablespoon sesame oil to prevent
sticking (do not rinse in cold water as this reduces flavor).  Crumble
the pressed tofu coarsely to yield 1-1/2 cups.  Parboil green soybeans
till almost tender yet still firm (10 minutes  for frozen).  If using
fresh baby corn spears, steam or parboil till  tender; if canned, rinse
with boiling water. Rinse green soybeans or  corn in cold water and
chop finely.  You should have about 1/2 cup  baby corn.  It is not
necessary to peel or seed the hothouse (English) or Oriental  cucumber.
Regular cucumber should be pared and seeded, but leave a  few narrow
strips of skin for color and texture. Julienne finely to  yield  If you
are using miso, dissolve it in 1/4 cup warm water.  Put 3 tablespoons
oil into a preheated pan over high. When the oil is  hot, reduce heat
to medium-high.  Add garlic and stir-fry a few  seconds to release
aroma. Add pressed tofu and bean sauce or miso.  Stir-fry briefly to
mix.  Add 1-1/2 cups water, 1 tablepsoon soy  sauce, and 1/2 teaspoon
sugar. Cook, stirring occasionally, until the  boil is reached.
Gradually stir in cornstarch mixture and cook,  stirring, another
minute or so until the consistency is like a light  gravy, not too
thick. Test for salt, and add an extra tablespoon soy  sauce if needed.
(at this point, if you like, you can heat noodles  and/or green
soybeans, baby corn, and bamboo shoot by combining with  the sauce
until just mixed.) Add 1/2 teaspoon sesame oil. Remove from  the stove.
Pour sauce over noodles, and top with garnish in separate  arrangement
(garnish with just the cucumber if you have added  soybeans or baby
corn and bamboo shoot to the sauce). Toss before  serving.  Source: The
Fragrant Vegetable, by Martin Sidham * Typed for you by  Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 466
Calories From Fat: 244
Total Fat: 27.9g
Cholesterol: 33.2mg
Sodium: 531.2mg
Potassium: 423.3mg
Carbohydrates: 43.7g
Fiber: 4.6g
Sugar: 5.3g
Protein: 12.5g


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