| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | T | Safflower oil |
| 2 | Garlic cloves, minced | |
| 1 | Onion, chopped | |
| 1 1/2 | lb | Mushrooms, sliced |
| 1/2 | Green bell pepper, diced | |
| 1/2 | c | Dry white wine |
| 1/4 | c | Tamari |
| 1/2 | t | Grated ginger |
| 2 | t | Sesame oil |
| 1 1/2 | T | Cornstarch |
| 2 | Cakes tofu, grated | |
| Crushed almonds |
INSTRUCTIONS
Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover & simmer till mushrooms are tender but not overdone. Dissolve cornstarch in a small amount of water & stir into skillet. Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds. Nava Atlas, "Vegetariana" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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