| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegtime4 |
2 |
servings |
INGREDIENTS
| 1/2 |
tb |
Olive oil |
| 1/2 |
tb |
Toasted sesame oil |
| 1 |
tb |
Minced garlic |
| 1/2 |
tb |
Grated fresh gingerroot |
| 3 |
tb |
Dry Chinese black beans |
| 1 |
lb |
Chinese red chile paste |
| 1/4 |
c |
Diced tomatoes |
| 1 |
c |
Cubed extra-firm smoked tofu |
| 1 |
c |
Chopped mixed greens |
|
|
(such as red chard; beet greens, |
|
|
; spinach) |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
Trimmed broccoli florets |
| 2 |
c |
Cooked udon noodles |
|
|
Blanched bean sprouts for garnish |
|
|
Sesame seeds for garnish |
INSTRUCTIONS
2 SERVINGS VEGAN
Heat large skillet until hot. Add both oils and swirl to coat pan. Add
garlic, ginger, chile paste and black beans. Cook 1 minute over high heat.
Add wine and stir to remove brown bits off pan (deglaze). Add tomatoes and
tofu and stir-fry 30 seconds. Add greens, stir-fry 1 minute. Add broccoli,
stir-fry 1 minute. Add udon noodles and cook, tossing often just until
heated through. Transfer to serving bowl and garnish with bean sprouts and
sesame seeds.
PER SERVING: 275 CAL.; 17G PROT.; 11G TOTAL FAT (1G SAT. FAT); 32G CARB.; 0
CHOL.; 397MG SOD.;5G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 102
Converted by MM_Buster v2.0l.
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