Thai Style Vegetables
|Rice vermicelli||6 Ounce, uncooked|
|Warm water||12 Cup (192 tbs)|
|Vegetable cooking spray||1 Tablespoon|
|Vegetable oil||2 Teaspoon, divided|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Peeled minced ginger root||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Julienne sweet red pepper||2 Cup (32 tbs), sliced|
|Anaheim chile||1 , seeded, chopped|
|Frozen english peas||10 Ounce, thawed (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Shredded chinese cabbage||1 Cup (16 tbs)|
|Extra tofu||1 Cup (16 tbs), diced (Choose Firm One)|
|Low sodium soy sauce||3 Tablespoon|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
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.
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.
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.