Stir fry tofu and oyster mushrooms with rice noodles in my first wo...

I can't believe that I finally got a wok. It was given to me by my kitchen manager who is Vietnamese by family background. I have never owned a wok and I'm half Thai. I love how it works. I so convenient. I haven't lived.

We have just moved to a place where if I cook garlic, onions and spices, nobody will choke and get agitated. I finally have my own kitchen. I had to remind myself that I could make spicy foods and have the aromas wafting through the air. To celebrate this and getting a wok for the first time in my life, I made a spicy stir fry with tofu and mushrooms.

Starting with the basics I cooked an onion, four cloves of garlic minced, 1 teaspoon of ginger minced, and four small hot chilies that are often used for Asian cuisine.

I sliced a package of very firm tofu into thin slices. This was purchased in Chinatown. I haven't seen this anywhere else.

While in Chinatown I picked up a package of black oyster mushrooms. They are not black but they do look different from some other oyster mushrooms. I am not a mushroom expert but I am a mushroom lover.

First I added the tofu to the onions and garlic, to saute.

After added the sliced oyster mushrooms. The package of mushrooms made around two cups sliced.

I was not equipped with any greens to throw in so I settled for cabbage which was in my fridge.

Using what I had in my pantry I made a stir fry sauce.

1/3 cup tamari
1 teaspoon,sesame oil
1 tablespoon tomato paste
2 tablespoons peanut butter
1 tablespoon rice wine vinegar
juice of a lime
pepper
2 tablespoons agave nectar

I had soaked rice noodles in cold water and drained them, then added them to the wok. This was great having such a large vessel to put so many things in. I was used to using small pots and pans to do everything.