Broccolini and Glass Noodles with Oyster Mushrooms
30 minutes or fewer
Glass noodles, also called bean threads, are made from mung bean flour and have a delightfully bouncy texture. They can be found at any Asian market or well-stocked grocery store.
- 8 oz. bean threads (glass noodles)
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. vegetarian oyster sauce
- 1 Tbs. canola or peanut oil
- 2 cloves garlic, minced (2 tsp.)
- 8 oz. oyster mushrooms, tough stems removed (2 cups)
- 1 8-oz. pkg. seitan, cut into
¼-inch-thick slices (1½ cups)
- 1 12-oz. bunch broccolini, sliced into 2-inch lengths (1½ cups)
- 2 Tbs. toasted sesame oil
- 2 Tbs. finely chopped green onions
- 2 Tbs. finely chopped cilantro
1. Cook bean threads 1 minute less than recommended in package directions. Drain, and rinse with cold water until cool. Set aside.
2. Whisk together soy sauce and oyster sauce in small bowl. Set aside.
3. Heat wok over high heat, until water droplets evaporate within 1 second of hitting pan. Add canola oil, swirl to coat wok, then add garlic; stir-fry 1 minute, or until golden. Add mushrooms and seitan, and stir-fry 2 to 3 minutes, or until lightly browned. Stir in broccolini and soy–oyster sauce mixture; cover pan, cook 1 minute, then stir, cover pan, and cook 1 minute more, or until broccolini is crisp-tender. Stir in bean threads. Remove pan from heat, and sprinkle with sesame oil, green onions, and cilantro.
April/May 2012 p.32