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1 tablespoon vegetable oil

1½ cups thinly sliced onions

3 garlic cloves, minced

3 cups thinly sliced green cabbage or coleslaw mix

1 cup thinly sliced red bell peppers

8 ounces veggie crumbles

SAUCE

¼ cup soy sauce

3 tablespoons rice vinegar or cider vinegar

½ cup water

1 teaspoon dark sesame oil

Soak the bean thread noodles in hot tap water to cover until softened, about 15 to 20 minutes. When soft, drain and cut into more easily eaten lengths, 4 to 5 inches (kitchen scissors are handy for this task). To keep the noodles from clumping, toss them with a little dark sesame oil or vegetable oil.

While the noodles are soaking, heat the oil in a large pan or wok, add the onions and garlic, and sauté for about 2 minutes. Add the cabbage and sauté for a couple of minutes. Stir in the peppers and continue to sauté until the vegetables are crisp-tender. Add the veggie crumbles and cook for another minute or two. Combine the sauce ingredients and add them to the vegetables. Add the drained noodles and cook for 2 or 3 minutes, until the noodles have absorbed most of the sauce. Serve hot.

INGREDIENT NOTES Bean thread noodles (also called cellophane or glass noodles) are available in most large supermarkets and in Asian groceries. They’re made from green mung beans and become glossy and transparent when cooked.

Veggie crumbles are made of textured soy protein and textured wheat protein. Yves Ground Round and Lightlife Smart Ground are brands we recommend. Most packages are 12 ounces, more than this dish requires, but leftovers are good in sautés or in tomato sauce. If you can’t find veggie crumbles, substitute grated tofu or seasoned tofu.

serving & menu ideas

Top Jop Chai with chopped scallions and/or toasted sesame seeds and spark things up with Chinese chili paste or chili oil on the side. Kim chee (spicy pickled vegetables), which can be purchased in many supermarkets and Asian specialty shops, is a hassle-free side dish or first course.

spring vegetable sauté

The glistening vegetables in bright shades of green and orange in this garlicky dish are a reminder that summer’s just ahead. Frozen shelled edamame (fresh soybeans) are available in natural food stores and many supermarkets. We like to keep a bag on hand to add to soups, stews, and sautés.

SERVES 4

TIME: 35 MINUTES

4 medium carrots

1 bunch of asparagus

1 14-ounce can of artichoke hearts

1 bunch of scallions

2 tablespoons olive oil

4 garlic cloves, minced or pressed

1 teaspoon dried thyme

½ teaspoon salt

1 tablespoon unbleached white flour

1 cup vegetable broth

2 tablespoons fresh thyme

1 cup frozen shelled edamame (optional)

shaved Parmesan or Pecorino Romano cheese (optional)

Have all of the ingredients prepared and close at hand before you start to sauté. Peel the carrots and cut them in half lengthwise (into quarters if they are very large) and then into ½-inch chunks (about 2 cups). Break off the woody stems of the asparagus, rinse, and cut into pieces about 2 inches long (about 3 cups). Drain the artichoke hearts and cut into quarters. Cut the scallions into inch-long pieces.

Warm the oil in a large skillet on medium-high heat. Add the garlic, dried thyme, and salt and sauté for just half a minute. Stir in the carrots and asparagus and sauté for about 2 minutes. Stir in the artichoke hearts, cover, and simmer on low heat until the vegetables are crisp-tender, about 2 minutes. Using a slotted spoon, lift the vegetables out of the pan juices into a bowl and set aside.

Turn up the heat to high and whisk the flour into the juices in the skillet. Add the vegetable broth and stir until the liquid bubbles and thickens. Add the scallions, edamame, and fresh thyme, and stir in the cooked vegetables. Cook until everything is well coated and hot. Add salt to taste. Serve topped with shaved cheese if you wish.

INGREDIENT NOTES Try green beans instead of asparagus, dried or fresh dill instead of thyme, frozen baby lima beans or peas in