| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Safflower oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
lg |
Onion, chopped |
| 1 1/2 |
lb |
Mushrooms, sliced |
| 1/2 |
md |
Green bell pepper, diced |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Tamari |
| 1/2 |
ts |
Grated ginger |
| 2 |
ts |
Sesame oil |
| 1 1/2 |
tb |
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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