Thai-Style Vegetables

Name: Thai-Style Vegetables
Ingredients: 6 ounces rice vermicelli, uncooked; 12 cups warm water; Vegetable cooking spray; 2 teaspoons vegetable oil, divided; 1/2 cup sliced green onions; 1 teaspoon peeled, minced gingerroot; 2 cloves garlic, minced; 2 cups julienne-sliced sweet red pepper; 1 Anaheim chile, seeded and chopped; 1 (10-ounce) package frozen English peas, thawed; 1/2 cup water; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 cup shredded Chinese cabbage; 1 cup diced extra-firm tofu; 3 tablespoons low-sodium soy sauce; 1 (8-ounce) can sliced water chestnuts, drained

17 ingredients

3 steps

Ingredients

6 ounces rice vermicelli, uncooked
12 cups warm water
Vegetable cooking spray
2 teaspoons vegetable oil, divided
1/2 cup sliced green onions
1 teaspoon peeled, minced gingerroot
2 cloves garlic, minced
2 cups julienne-sliced sweet red pepper
1 Anaheim chile, seeded and chopped
1 (10-ounce) package frozen English peas, thawed
1/2 cup water
2 teaspoons curry powder
1 teaspoon ground cumin
1 cup shredded Chinese cabbage
1 cup diced extra-firm tofu
3 tablespoons low-sodium soy sauce
1 (8-ounce) can sliced water chestnuts, drained

Directions

1

Place vermicelli in a large bowl; cover with 12 cups water. Let stand 10 minutes or until vermicelli is soft. Drain and cut vermicelli into pieces. Set aside.
2

Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add green onions, gingerroot, and garlic; stir-fry 2 minutes. Add pepper and chile; stir-fry 2 minutes. Add peas and 1/2 cup water; stir-fry 4 minutes or until peas are tender and liquid is evaporated. Remove mixture from wok.
3

Drizzle remaining 1 teaspoon oil around top of wok. Add curry powder and cumin; stir-fry 1 minute. Add vermicelli, cabbage, and remaining 3 ingredients; stir-fry 2 minutes. Add pepper mixture; stir-fry 1 minute or until thoroughly heated.