💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › vegetables… captured on 2022-06-11 at 21:59:11.
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---------- Recipe via Meal-Master (tm) v8.02
Title: CHINESE VEGETABLES AND TOFU
Categories: Main dish, Mcdougall, Vegetarian
Yield: 6 servings
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
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**
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