Chinese Vegetables and Tofu
Categories: Main dish | Mcdougall | VegetarianServes: 6 Servings
Ingredients:
- THE MUSTS:
- 3 cl Garlic pressed or chopped
- 1 ts Fresh ginger smashed/chopped
- Salt to tast
- Soy sauce to taste
- 2 Celery stalks
- 1 Onion
- 1/2 c Water
- THE VARIABLES:
- Tofu
- Green Pepper
- Carrots
- Mushrooms
- Bok Choy
- Napa cabbage
- Bean sprouts
- Water chestnuts
- Jicama
- Snow peas
- Cauliflower
- Broccoli
- Zucchini
- Green beans
Instructions:
Note: This recipe is endlessly adaptable. There are a few fixed
ingredients and some that may vary with seasonal changes and different
tastes. Where amounts are given they are for 6 servings.
SAUTE garlic, ginger and salt, then celery and onoins. COOK over medium
heat for 5 minutes ADD the longer-cooking vegetables one at a time SAUTE
and stir each for a few minutes before adding the next ADD tofu after green
pepper, carrots and mushrooms. ADD generous dashes of soy sauce over tofu
ALLOW tofu to saute 5-6 minutes, then add cabbage COVER the pan and steam
for 10 minutes ADD bean sprouts, if desired SPRINKLE with sesame seeds
SERVE immediately over hot brown rice
**Natures Pantry Cookbook**
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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