Chinese vegetables—such as bok choy, bean sprouts, and sno peas—are now readily available in supermarkets, making it much easier to make Chinese dishes in your own home.
What you need:
- 12 ounces egg-free Chinese noodles or linguine
- 2 teaspoons toasted sesame oil
- 2 tablespoons peanut oil
- 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
- 4 scallions, chopped
- 2-1/2 cups napa cabbage or bok choy, trimmed and shredded
- 1 small carrot, shredded
- 1-1/2 cups sno peas, strings removed
- 1 garlic clove, minced
- 2 teaspoons fresh ginger, peeled and minced
- 3 tablespoons tamari or other soy sauce
What you do:
- Cook the noodles according to package directions. Drain and place in a large bowl. Add the sesame oil and toss to coat. Set aside.
- Heat 1 tablespoon of the peanut oil in a large skillet or wok over medium-high heat, add the tofu and stir-fry until it is golden brown all over, 3 to 5 minutes. Remove the tofu from the skillet and set aside.
- Reheat the skillet with the remaining 1 tablespoon of peanut oil. Add the scallions and cabbage and stir-fry 1 minute to soften slightly. Add the carrot, sno peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, about 3 minutes. Add the noodles, tofu, and remaining tamari, tossing to combine. Serve hot.