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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegan Main dish, Stir-fry, Vegan, Vegetarian 1 Serving

INGREDIENTS

1/2 c Brown rice
1/3 c Tofu
4 t Vegetable oil
1 Onion
1 Carrot
2 oz Green beans
A few leaves Chinese cabbage
OR- collards
1 1/2 c Mung beansprouts
1 Garlic clove
1 Piece ginger root, 1/4-inch
1 1/2 T Peanut butter
4 T Water
2 t Lemon juice
1 T Soy sauce
2 T Soymilk

INSTRUCTIONS

Cook the rice until tender.  Dice the tofu.  Heat 1 teaspoon oil in a
wok or frying pan (skillet)  snd stir-fry the tofu until lightly
browned.  Remove from wok.  Slice the onion thinly. Slice the carrot
into matchsticks. Chop the  beans finely.  Heat 2 teaspoons oil in the
wok and stir-fry these  ingredients 2-3 minutes.  Chop the cabbage
leaves and add them to the wok along with the  beansprouts. Continue
stir-frying until just tender.  Crush the garlic.  Grate the ginger
finely.  Heat the remaining  teaspoon oil in a small saucepan and add
the garlic and ginger. Cook  for 1-2 mins., then stir in the peanut
butter and then the water.  Stir until smooth. (This much can be done
before the vegetables start  cooking; the rest should wait until they
are nearly ready.) Add the  lemon juice, soy sauce and milk, and stir
well.  Return the tofu to the wok, and stir in the peanut butter sauce.
Mix  well and serve on top of the rice.  Source: The Single Vegan - by
Leah Leneman Posted to MM-Recipes  Digest by momqat@juno.com (Katie M
Weber) on Apr 21, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 722
Calories From Fat: 290
Total Fat: 33.7g
Cholesterol: 0mg
Sodium: 699.7mg
Potassium: 566.4mg
Carbohydrates: 102g
Fiber: 11.4g
Sugar: 9.3g
Protein: 15.6g


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