| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Ethnic, Main dish, Vegan, Vegetarian | 3 | Servings |
INGREDIENTS
| 1 | c | Dried lily flowers, loosely |
| packed | ||
| 3 | Pieces dried agaric, wood | |
| ear mushrooms | ||
| 2 | T | Soybean oil |
| 1 | lb | Firm tofu |
| 2 | t | Sesame oil |
| 5 | Fresh shiitake mushrooms | |
| sliced | ||
| 1/2 | Carrot, shredded | |
| 1/2 | c | Vegetable stock |
| 1 | t | Low-sodium soy sauce |
| 1/4 | t | Sugar |
| pn | White pepper | |
| 2 | t | Vegetarian oyster sauce |
| Lee Kum Kee makes one | ||
| it | ||
| is available in Oriental | ||
| markets | ||
| 1 | t | Cornstarch |
| 1 | t | water |
INSTRUCTIONS
Place lily flowers and agaric in a small bowl and cover with warm water. Soak for 30 minutes, drain and set aside. Slice tofu into 1/4" thick strips. Heat soybean oil in a wok or large skillet and stir-fry tofu until brown and crispy. Remove and set aside. Heat sesame oil in wok over medium-high heat and stir-fry lily flowers, agaric, shiitake mushrooms and carrot for 2 minutes. Add tofu, vegetable stock, soy sauce, sugar, pepper and soyster sauce to vegetable mixture. Lower heat and cook for 3 minutes. In a separate bowl, mix cornstarch with water until blended. Stir cornstarch solution into vegetable mixture and heat for 2 minutes. Serve hot. (Optional: Heat a sizzling platter overhigh heat. Once hated, place vegetables on platter and serve immediately). Per serving: 376 cal; 26 g prot; 120 mg sod; 15 g crb; 25 g fat; 0 mg chol; 308 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Famous last words: I did it my way”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 273
Calories From Fat: 170
Total Fat: 21g
Cholesterol: 0mg
Sodium: 81.7mg
Potassium: 393.2mg
Carbohydrates: 12.9g
Fiber: 2.1g
Sugar: 2g
Protein: 16.1g