Chinese Vegetables And Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Mcdougall, Vegetarian | 6 | Servings |
INGREDIENTS
| THE MUSTS: | ||
| 3 | Garlic pressed or chopped | |
| 1 | t | Fresh ginger smashed/chopped |
| Salt to tast | ||
| Soy sauce to taste | ||
| 2 | Celery stalks | |
| 1 | Onion | |
| 1/2 | c | Water |
| THE VARIABLES: | ||
| Tofu | ||
| Green Pepper | ||
| Carrots | ||
| Mushrooms | ||
| Bok Choy | ||
| Napa cabbage | ||
| Bean sprouts | ||
| Water chestnuts | ||
| Jicama | ||
| Snow peas | ||
| Cauliflower | ||
| Broccoli | ||
| Zucchini | ||
| Green beans |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 45
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 40.2mg
Potassium: 732.8mg
Carbohydrates: 18g
Fiber: 6.9g
Sugar: 7.8g
Protein: 13g