| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Vegan, Mcdougall, Asian |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Block of tofu, frozen, thawed & cut into thin strips |
| 1 |
pk |
Shitake mushrooms |
| 1 |
tb |
Grated fresh ginger |
| 1 |
|
Carrot, grated |
| 1 |
|
Green onion, sliced thin |
| 6 |
|
Leaves Chinese cabbage, sliced thin |
| 1 |
c |
Bean sprouts |
| 1 |
c |
Another vegetable, julienne sliced |
| 1 |
ts |
Chinese Five Spice Powder |
| 1/4 |
c |
Low sodium Tamari |
| 1 |
tb |
Sherry (optional) |
| 2 |
tb |
Cornstartch |
|
|
Chinese Plum Sauce |
|
|
Whole wheat chapati |
INSTRUCTIONS
Pour 2 cups boiling water over mushrooms and allow them to soak while
slicing other vegetables. Then drain mushrooms, cut off hard stems and
discard. Slice mushroom caps into thin strips.
In 1/4 cup water, saut. ginger, carrot and any other long cooking optional
vegetable for 5 min. Add onions, cabbage, bean sprouts, mushrooms and any
optional fast cooking vegetable. Add the five spice, tamari, sherry and 1
T plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add
cornstarch dissolved in 1/3 cup cold water. Bring to a boil and stir until
sauce thickens.
To stir, spread about 1/2 tsp of Plum sace down the center of a warm
chapati. Add some of the vegetable-tofu mixture and roll up the chapati.
HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice
or other whole grains.
From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall
(contributed to book by Elaine French).
Uploaded by Sue, S.Smith34.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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