| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion halved and sliced thin crosswise |
| 1 |
tb |
Vegetable oil |
| 1/4 |
lb |
Mushrooms sliced thin |
| 1 |
|
Clove garlic |
| 2 |
ts |
Minced gingerroot |
| 3/4 |
ts |
Cornstarch dissolved in |
| 2 |
tb |
Cold water |
| 3 |
tb |
Soy sauce |
| 1/2 |
lb |
Firm tofu drained; wrapped in a double thickness of paper towels for 15 minutes and cut into 1/4 inch thick slices |
| 1/4 |
lb |
Snow peas; strings discarded |
|
|
Cooked rice |
INSTRUCTIONS
In a skillet brown the onion over moderately high heat, stirring
occasionally, add the mushrooms and saute the mixture, stirring until the
mushrooms are tender. Add the garlic and the gingerroot and saute the
mixture, stirring for 1 minute. Stir the cornstarch mixture, add it to the
skillet with the soy sauce, the tofu and 1/2 cup water, and simmer the
mixture, stirring gently and turning the tofu to coat it with the sauce for
2 or 3 minutes. Stir in the snow peas and cook the mixture stirring gently
for 30 seconds and serve the tofu mixture over the rice. Serves 2
EASTMAN@SOLSTICE.JPL.NASA.GOV
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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