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Stir-Fried Wood Ear Mushrooms with Carrots

Treat your family to bold, savory dishes — cook something delicious! Wood ear mushrooms with carrots and tofu offer a special interplay of flavors. The recipe brings in other ingredients that round out the dish nicely. Just keep in mind while cooking that glass noodles soak up a lot of liquid, so if you'd like more sauce, feel free to add a little extra water.

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Woody mushrooms with carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 3 g
Fats 28 % 5 g
Carbohydrates 56 % 10 g
103 kcal
GI: 60 / 40 / 0
  • This dish uses fresh wood ear mushrooms, but you can use dried ones instead. In that case, soak them in hot water an hour before you start cooking (or leave them in cold water overnight). Then drain and continue with the recipe as written. 1. Prep the ingredients: — rinse the wood ear mushrooms under running water, pat them dry, cut off the stems, and tear the mushrooms into small pieces; — wash the green onions, pat dry with a paper towel, finely chop, and separate the white and green parts into different bowls; — wash the carrot, pat it dry, peel, and cut into thin rounds; — wash the napa cabbage, blot off the moisture with a paper towel, cut out the stems, then cut the leaves into roughly 1½–2 inch (4–5 cm) squares and cut the stems into pieces about as long as the leaf squares; — wash, peel, and finely chop a piece of ginger root; — wash and dry the peas, trim the tips, pull off the tough string along the seam to open the pods, and cut them in half (or smaller, depending on their size); — cut the tofu into cubes about ⅝ inch (1.5 cm) — note that the tofu should be firm enough not to fall apart, or the finished dish can turn to mush. 2. Put the glass noodles in hot water for about 3 to 5 minutes — the noodles should turn soft but still springy, keeping a bit of firmness inside. Drain and set the noodles aside for now. Glass noodles are almost flavorless on their own, but they're wonderful once they soak up the sauce! 3. Set a large, deep skillet over medium heat and pour in the refined vegetable oil. Once the oil is hot enough, add the chopped ginger and the white part of the green onion, saving the green part to garnish the finished dish. Stir-fry, stirring constantly, until the onion is soft — no more than 3 minutes. 4. Add the cabbage stems and carrot rounds to the skillet with the ginger and onion. Meanwhile, stir the miso paste into the water, mix well, pour it into the skillet, and bring to a boil. As soon as the liquid boils, add the prepared mushrooms and the squares of napa cabbage leaves. Add the sesame oil and soy sauce, stir everything together, cover, and reduce the heat to its lowest setting. Cook together for 5 minutes. 5. Now add the glass noodles, the peas, and the tofu cubes. Cook another 5 minutes over the lowest heat. The noodles should absorb almost all of the liquid. If you'd like more sauce, add a little more hot water. Near the end, taste and add salt if needed, stirring gently. Sprinkle the finished dish with the chopped green onion and serve with rice or on its own. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Miso - 199  kcal/100g
  • Miso paste - 199  kcal/100g
  • Napa cabbage - 16  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onions - 19  kcal/100g
  • Water - 0  kcal/100g
  • Sea salt - 0  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Tofu - 72  kcal/100g
  • Glass noodles - 351  kcal/100g
  • Wood ear mushrooms - 91  kcal/100g

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