Asian Noodle, Tofu, And Vegetable Stir-Fry

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Ingredients for 4 servings

2 ounces uncooked bean threads (cellophane noodles)

1/2 ounce dried wood ear mushrooms (about 6)

1 cup boiling water

2 teaspoons peanut oil or vegetable oil

1 cup coarsely chopped onion

1 tablespoon minced seeded jalapeño pepper

2 teaspoons minced peeled fresh ginger

2 garlic cloves, minced

3 cups (1/4-inch) diagonally sliced carrot (about 1 pound)

1/4 teaspoon salt

7 cups (1-inch) sliced bok choy

2 tablespoons low-sodium soy sauce

1 (12.3-ounce) package reduced-fat firm tofu, cubed

3 tablespoons water

2 teaspoons cornstarch

1 teaspoon dark sesame oil or chili oil

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