| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Mcdougall, Vegetarian |
6 |
Servings |
INGREDIENTS
| 3 |
cl |
Garlic pressed or chopped |
| 1 |
ts |
Fresh ginger smashed/chopped |
|
|
Salt to tast |
|
|
Soy sauce to taste |
| 2 |
|
Celery stalks |
| 1 |
|
Onion |
| 1/2 |
c |
Water |
|
|
Tofu |
|
|
Green Pepper |
|
|
Carrots |
|
|
Mushrooms |
|
|
Bok Choy |
|
|
Napa cabbage |
|
|
Bean sprouts |
|
|
Water chestnuts |
|
|
Jicama |
|
|
Snow peas |
|
|
Cauliflower |
|
|
Broccoli |
|
|
Zucchini |
|
|
Green beans |
INSTRUCTIONS
THE MUSTS:
THE VARIABLES:
Note: This recipe is endlessly adaptable. There are a few fixed
ingredients and some that may vary with seasonal changes and different
tastes. Where amounts are given they are for 6 servings.
SAUTE garlic, ginger and salt, then celery and onoins. COOK over medium
heat for 5 minutes ADD the longer-cooking vegetables one at a time SAUTE
and stir each for a few minutes before adding the next ADD tofu after green
pepper, carrots and mushrooms. ADD generous dashes of soy sauce over tofu
ALLOW tofu to saute 5-6 minutes, then add cabbage COVER the pan and steam
for 10 minutes ADD bean sprouts, if desired SPRINKLE with sesame seeds
SERVE immediately over hot brown rice
**Natures Pantry Cookbook**
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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