Wednesday, May 16, 2012

Stir-fried Mifun with Carrot and Pea Sprout

A quick and easy entree.  Mifun cooks up quickly; just soak in water for about 10 minutes to slightly rehydrate before using.

Shown with Sacha-Soypaste Tofu.  You can also pair with Soy Stack.


Carrots, julienned
Wood-ear, sliced
Pea sprouts
Bit of oil to stir-fry
Mifun (rice noodles), soaked in water 10 minutes
Soy sauce
Pinch sugar, to taste
Sesame oil (optional, to drizzle)

1. Stir-fry the carrots on medium-high heat 'til fragrant.  Add the wood ear and season with soy sauce to taste.
2. When heated thoroughly, add the mifun and pea sprouts.  Add a bit more soy sauce, and a pinch of sugar if necessary.  Cover and simmer.
3. When the mifun has absorbed all the water and the sprouts are thoroughly cooked, it is ready to serve.  Drizzle with a bit of sesame oil if using.