Ingredients:
4 shiitake mushrooms
4 tablespoons peanut oil
8 ounces firm tofu ( 1/2 package)
4 dried red chilies, each broken in half
3 garlic cloves, minced
1 tablespoon fresh gingerroot, grated
1 medium onions, chopped
1 1/2 cups won bok Chinese cabbage, shredded
1 medium carrots
1 lb udon noodles
1 head broccoli, broken into florets
1 tablespoon sesame oil
1 tablespoon black bean sauce
1 tablespoon sugar
1 teaspoon soy sauce
1 (10 ounce) cans bamboo shoots, chopped
2 teaspoons rice vinegar
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon sesame seeds, for garnish (optional)
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 45 min.