Recipe courtesy of Georgia Downard
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Vegetable Stir-Fry

Recipe courtesy of George Stella

Spicy Veggie Stir-Fry

Recipe courtesy of Ree Drummond

Salmon and Vegetable "Stir-Fry Cheat Sheet"

Recipe courtesy of Geoffrey Zakarian

Chicken and Vegetable Stir-Fry with Udon Noodles

Recipe courtesy of Anne Burrell

Shrimp Stir-Fry

Recipe courtesy of Ree Drummond

Beef Stir-Fry

Recipe courtesy of Trisha Yearwood

Stir-Fry Cabbage

Recipe courtesy of Ellie Krieger

Teriyaki Beef Stir-Fry

Recipe courtesy of Ree Drummond

Chicken Stir-Fry

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories