| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main course, Rice |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Canola oil |
| 2 |
ts |
Sesame oil |
| 1/2 |
c |
Chopped carrots |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Peeled and chopped jicama |
| 1 |
c |
Sliced fresh mushrooms |
| 1 |
c |
Diced cabbage |
| 2 |
ts |
Minced fresh ginger |
| 2 |
|
Cloves minced fresh garlic |
| 2 |
c |
Cooked Basmati Rice |
| 1 |
tb |
Soy sauce; or tamari sauce |
| 1 |
c |
Cooked chopped spinach |
| 1 |
c |
Firm diced tofu |
| 1/4 |
c |
Cooked peas |
INSTRUCTIONS
Heat oils in a large non stick pan. Saute the first 8 ingredients for
5 minutes until vegetables are tender. Add all remaining ingredients
except tofu and continue to saute for 3 minutes until heated through.
Add the tofu and fold in the rice mixture.
EACH: 260 cals, 9g fat (29% cff).
Steven Petusevsky, (CIA trained, former executive chef of Unicorn
Village's Restaurant (Miami), currently Director of Creative Food
Development for Whole Foods Markets. Featured 6/98 by Melissa's
Specialty Foods (Los Angeles)
(ELF) kitpath@earthlink.net 2/99
Recipe by: Steven Petusevsky for Melissa's 1998
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb
09, 1999, converted by MM_Buster v2.0l.
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