Vegetable Stir Fry
4 ounces Chinese noodles
2 tablespoons extra virgin olive oil
1 teaspoon fresh, minced ginger
1 leek, including pale green part, sliced
4 ounces peeled eggplant, cut into cubes
4 ounces broccoli florets
¼ head of Chinese cabbage, commonly known as Bok Choy, sliced into ½ inch strips
1 ounce dried mushrooms
, reconstituted, reserving the water
2 tablespoons soy sauce
5 pieces star anise
1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 block of fresh white tofu, cut into matchbox sized pieces
1 tablespoon toasted sesame seeds
Soak the Chinese noodles in hot water for about 15 minutes. Drain off the water.
In a deep saucepan, kettle, or wok, heat the oil and use it to fry the ginger and the leeks. When they begin to brown, add all of the other vegetables and continue stirring for 5 minutes.
Add the noodles, the soy sauce, star anise, sugar, and the mushrooms and reserved liquid. Simmer for about 15 minutes, until all vegetables are cooked to your taste.
Mix the cornstarch with the cinnamon, and then add this to about ¼ cup water, stirring to mix well.
Dribble this mixture slowly into the vegetables, stirring constantly. When the mixture has thickened to your taste, add the tofu, stir gently to avoid breaking it, sprinkle with sesame seeds and serve.