We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus welcomes you back

Peanut Buttery Stir-Fry

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetarian Main dish, Vegetarian, Vegetables, Stir-fry 1 Serving

INGREDIENTS

1/2 c Brown rice
1/3 c Tofu
4 ts Vegetable oil
1 sm Onion
1 sm Carrot
2 oz Green beans
A few leaves Chinese cabbage OR- collards
1 1/2 c Mung beansprouts
1 sm Garlic clove
1 Piece ginger root (1/4-inch)
1 1/2 tb Peanut butter
4 tb Water
2 ts Lemon juice
1 tb Soy sauce
2 tb Soymilk

INSTRUCTIONS

Cook the rice until tender.
Dice the tofu.  Heat 1 teaspoon oil in a wok or frying pan (skillet) and
stir-fry the tofu until lightly browned. Remove from wok.
Slice the onion thinly.  Slice the carrot into matchsticks. Chop the beans
finely.  Heat 2 teaspoons oil in the wok and stir-fry these ingredients 2-3
minutes.
Chop the cabbage leaves and add them to the wok along with the beansprouts.
Continue stir-frying until just tender.
Crush the garlic.  Grate the ginger finely.  Heat the remaining teaspoon
oil in a small saucepan and add the garlic and ginger. Cook for a minute or
two, then stir in the peanut butter and then the water. Stir until smooth.
(This much can be done before the vegetables start cooking; the rest should
wait until they are nearly ready.) Add the lemon juice, soy sauce and milk,
and stir well.
Return the tofu to the wok, and stir in the peanut butter sauce. Mix well
and serve on top of the rice.
* Source: The Single Vegan - by Leah Leneman * Typed for you by Karen
Mintzias

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?