This is one of the first successful dishes I made while learning how to cook many years ago, and I wish I could remember where the recipe came from (though it's evolved quite a bit at my hands over the years). It's very easy and adaptable. You can change up the veggies, add protein in the form of meat or tofu, or swap out the cellophane noodles for a different kind or something else like rice, quinoa, etc. —Carey Nershi
What You'll Need
stock (chicken or vegetable)
dry red wine
rice wine vinegar
garlic cloves, minced
medium carrots, peeled and sliced into rounds
head of broccoli (depending on size, use your best judgment)
mushrooms (shiitake are great)
2 oz. package cellophane noodles
Whisk together the stock, soy sauce, apricot preserves, wine, cornstarch, ginger, and rice wine vinegar.
Bring a pot of water just to a boil. Remove from heat and add cellophane noodles. Let soak until softened, approximately 10 minutes, then drain. (Once cool, it also helps to chop the mass of noodles in half or thirds.)
Heat a few tablespoons of oil in a pan over medium-high heat. Add garlic and carrots and cook, stirring constantly, for 1 minute. Add broccoli and mushrooms and continue cooking, stirring often, for 3 minutes, or until the mushrooms and broccoli have just begun to soften. Add the sauce and cook for another 2 minutes, until the sauce begins to bubble and thicken. Turn off the heat and mix in the cellophane noodles until coated with sauce, then serve.