Hot-and-sour tofu stew
¾ oz, package, wood-ear variety
4 medium, chopped
2 medium clove(s), minced
1 tsp, fresh, peeled and minced
Dried shiitake mushroom(s)
½ pound(s), fresh, stems discarded, caps sliced
2 medium, cut into matchstick-thin strips
Fat free vegetable broth
4 cup(s), low-sodium
Low sodium soy sauce
Dark sesame oil
½ pound(s), soft, drained and cut into1⁄2-inch cubes
Red pepper flakes
6 oz, fresh, baby leaves, chopped
- Combine the dried mushrooms with enough hot water to cover by about 2 inches in a bowl. Let stand 15 minutes, then drain and coarsely chop.
- Meanwhile, heat the peanut oil in a large nonstick saucepan over medium heat. Add the scallions, garlic, and ginger. Cook, stirring frequently, until fragrant and the scallions just begin to wilt, about 30 seconds. Add the shiitake mushrooms and carrots. Cook, stirring, until the vegetables are tender, about 6 minutes. Stir in the broth, vinegar, soy sauce, and sesame oil; bring to a boil. Add the drained dried mushrooms, tofu, and crushed red pepper. Reduce the heat and simmer about 6 minutes. Stir in the spinach and cook until it just begins to wilt, about 1 minute.
- Combine the cornstarch and 3 tablespoons water in a small bowl; stir in about 1⁄4 cup of the hot liquid, then return to the pan. Cook, stirring constantly, until the mixture bubbles and thickens slightly, about 1 minute; remove from the heat. Lightly beat the egg with 1 tablespoon water; slowly pour in a stream into the stew while stirring constantly, until the egg sets in shreds. Serve at once. Yields 2 1/2 cups per serving.