| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Main dish, Chinese, Vegetarian |
4 |
Servings |
INGREDIENTS
| 3 |
lg |
Shiitake mushrooms |
| 2 |
|
Cakes medium tofu |
| 1 |
lb |
Cabbage, sliced |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Mirin sauce |
INSTRUCTIONS
Soak mushrooms in 3/4 c hot water for 1/2 hour. Put tofu onto a paper
towel & leave to drain for 30 minutes.
Remove mushrooms from water, reserve liquid. Cut off & discard stems.
Slice caps into 1/4" wide strips.
Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir &
fry for 1 minute, till cabbage wilts. Reduce heat to medium. Crumble tofu &
it to the skillet. Add salt, soy sauce & mirin. Stir & fry for another 5
minutes.
Madhur Jaffrey, "World of the East Vegetarian Cookbook".
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