Stir-fried rice noodles with greens and red pepper from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 183) by Martha Rose Shulman

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaohsing rice wine. See recipe for variations.

  • Wlow on September 05, 2020

    Good with brown rice pad Thai noodles but try with thin rice vermicelli next time. Tried to include chard stems as first item stir-fried but didn’t cook long enough. FIrm tofu fell apart and stuck in wok. Extra-firm would be better. Used Better than Bouillon vegetable broth base instead of homemade stock. Try another time with recommended stock. Kids and I liked it but didn’t love it.

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