• 2 sauce pans
• knife
• sieve
• large pot
• colander
• wok
• wooden spoon
• bowl
• 4 plates

• 3 c vegetable stock
• 1 oz dried shiitake mushrooms
• 1 c TVP
• ½ pound Chinese noodles
• 6 T vegetable oil
• 2 T toasted sesame oil
• ½ pound bok choy, in ½-in slices
• 1 t salt
• 1 T soy sauce
• 1 t cornstarch, dissolved in 2 t water
• 2 green onions, minced

Meanwhile, combine 1 c stock with TVP, bring to boil, remove from heat, and let cool for 10 minutes. If necessary, shred the TVP once it's cooled.

Boil water in large pot, add noodles, and cook for 3 minutes. Drain, rinse in cold water, and drain again. Transfer back to pot and stir in 1 T vegetable oil.

Heat 2 T vegetable oil in wok, add TVP, and sauté until golden brown. Transfer TVP to a bowl.

In the same wok, heat remaining 3 T vegetable oil in wok over medium heat and stir fry noodles, without stirring, until golden brown. Flip over and repeat, then transfer to plates (you might want to place these in the oven to stay warm while you finish cooking).

Heat sesame oil in the wok and sauté bok choy for 1 minute. Add TVP, mushrooms, salt, soy sauce, and all stock. Cook over high heat fro 3 minutes, then stir in cornstarch.

Top noodles with stir-fried TVP/vegetable mixture, and sprinkle with green onions.

Adapted from The Meat Lover's Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna.

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