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CATEGORY CUISINE TAG YIELD
Grains Chinese Veg10 4 Servings

INGREDIENTS

1 c Ginger Sauce
see separate recipe
1 T Safflower oil
2 Carrots, cut diagonally
Into 1/8-inch-thick slices
1 Onion, thinly sliced
about 1/2 cup
1 t Minced garlic
4 Ribs bok choy, cut
diagonally
Into 1/2-inch-thick slices
Include green tops
1 1/2 c Sliced mushrooms
1 Red bell pepper, cut into
strips
1 12 inches lo by 1/4 inch
wide about
1/2 c Frozen baby peas, thawed
1 c Silken extra-firm tofu
Cut into l/2-inch cubes
Garnish, optional
Toasted sesame seeds
Raw cashews
Sliced almonds
Mandarin orange sections
Scallion curls, see Tip

INSTRUCTIONS

Consider this your basic stir-fry recipe, and vary the vegetables to
suit your taste or to use whatever you have on hand. When you prepare
the recipe for entertaining and want to keep last-minute chores to a
minimum, shop the vegetables and make the Ginger sauce and rice
accompaniment in advance.  Makes 4 servings  Prepare the Ginger Sauce.
Set aside and cover to keep warm.  Heat the oil in a large nonstick
skillet over medium-high heat (see  Tip). Add the carrots; stir-fry for
about 2 minutes. Add the onion  and garlic; continue to stir-fry for 2
minutes. Add the remaining  ingredients except the tofu; stir-fry until
the vegetables are  crisp-render, about 4 minutes. Reduce the heat to
medium; gently stir  in the tofu and heat until warm, about 1 minute.
To serve, spread beds of rice onto individual serving plates. Top  with
the stir-fried vegetables; drizzle with half of the Ginger  Sauce. Top
with garnishes and serve immediately; pass the remaining  sauce.
ADVANCE PREPARATION: Covered and refrigerated, the Ginger Sauce will
keep for up to 2 days; reheat gently just before serving. The
vegetables can be chopped in advance; stir-fry the vegetables and add
the tofu and sauce just before serving.  VARIATIONS  Substitute for the
carrots, bok choy, mushrooms, or red bell pepper  or add other
vegetables (6 to 8 cups total) such as broccoli florets,  baby corn
ears, water chestnuts, bean sprouts, snow peas, shredded  Chinese
(Napa) cabbage, or sliced jicama, zucchini, celery. or tomato.  For a
firmer texture, substitute pressed tofu.  TIPS: To make "scallion
curls," slice the green parts of scallions  very thinly lengthwise.
Drop into a bowl of ice water; curls will  form in 10 to 15 minutes.
Stir-frying over high or medium-high heat (depending on the stove and
the pan) cooks food quickly as it is constantly and briskly stirred
and tossed with a spatula or large spoon. Woks are the traditional  pan
used for this method; however, they are not necessarily the best
choice for stovetop cooking. Horizontal pans with wide bottoms, such
as a 12-inch skillet or saute pan, are usually a better choice. For
the best results, the food is never more than an inch deep as it
cooks.  Per serving: Cal 220, Pro 8.1g, Carb 35.4g, Fat 5.1g, Chol 0mg,
Sod  379mg  Per serving: 81 Calories (kcal); 4g Total Fat; (38%
calories from  fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol;
61mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable;
0 Fruit; 1/2  Fat; 0 Other Carbohydrates  Recipe by: The Complete Soy
Cookbook, by Paulette Mitchell, page 120  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 99
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 34.6mg
Potassium: 371.4mg
Carbohydrates: 12.9g
Fiber: 3.5g
Sugar: 5.7g
Protein: 3.1g


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