| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg10 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Arrowroot |
| 2 |
ts |
Ginger powder |
| 4 |
ts |
Garlic; minced |
| 2 |
tb |
Tamari sauce |
| 2 |
tb |
Barley malt syrup |
| 3 |
c |
Water |
| 1/4 |
c |
Oriental sesame oil |
| 1 |
c |
Red bell peppers; coarsely diced |
| 1 |
c |
Onions; coarsely diced |
| 1 1/2 |
c |
Flaked seitan; or 2 c. firm tofu |
| 4 |
|
Mushrooms; (up to 8), quartered |
| 1 |
c |
Green bell peppers; coarsely diced |
| 1 |
c |
Celery; thinly sliced, |
|
|
; diag. |
| 14 |
|
Snow pea pods; fresh, |
|
|
; stemmed/diag. cut |
| 3 |
c |
Cooked brown rice |
|
|
Scallions and tomato-peel roses; for garnish |
INSTRUCTIONS
Combine the ingredients for the sauce (the first 6 ingredients) and set
aside.
Preheat your wok or saute pna before adding the oil. (If the oil is put in
first, it will burn before the vegetables go in.) When the oil is hot,
saute the red peppers, onions, seitan, and mushrooms for a minute. Continue
stir-frying until the vegetables are half-cooked (about 2 min). Add the
green peppers, celery, and snow peas, and continue stir-frying for another
3 minutes, still over high heat.
Give the sauce a quick stir to dissolve the arrowroot. Then pour it in the
wok and blend all the ingredients. Stir vigorously to preven the sauce from
lumping. (The sauce will not thicken unless the ingredients are thoroughly
mixed. If necessary, dissolve about 3 tbsp arrowroot in water and add
immediately.) Serve over brown rice, using 3/4 cup rice per portion.
Garnish with scallion "flower" and/or tomato-peel rose, if you wish.
Per serving: 226 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g
Protein; 49g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 2
1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Friendly Foods by Brother Ron Pickarski, O.F.M.
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God grades on the cross, not the curve.”