1oz. dried black Chinese (or shitake) mushrooms
1 8 oz. package Oriental dried rice vermicelli noodles
3 tbsp. vegetable oil
4 oz. package firm tofu, drained, air-dried 1 hour, sliced into 1/4" x 1" x 4" pieces
1 onion, sliced into rings, then halved
3 garlic cloves, sliced
4 celery stalks, julienned
3 medium carrots, julienned
4 oz. Chinese siu choy (nappa) cabbage, shredded
1/2 tsp. freshly ground black pepper
1 cup hot vegetable stock
1/4 cup light soy sauce
3 green onion, finely sliced
Soak mushrooms in very warm water for 1 hour. Drain; trim and discard stems; set aside. Place vermicelli in large bowl and cover with cold water; soak 5 minutes then drain completely. Heat 2 tbsp. oil over medium-high heat in wok or large pan; add tofu and brown, stir-frying tofu to sear tofu pieces; remove to serving dish. Add remaining tablespoon of oil to pan then stir-fry reserved mushrooms, onion and garlic for 30 seconds; add celery and carrots and stir-fry another minute. Add siu choy, pepper, vegetable stock and soy sauce then bring to a boil. Add drained vermicelli and reserved tofu slices. Season to taste,
transfer to serving dish and sprinkle with sliced green onions; serve
immediately.