| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Sesame oil |
| 2 |
md |
Green bell peppers, diced |
| 1 |
lg |
Celery stalk, diagonally sliced |
| 2 |
|
Garlic cloves, minced |
| 1 1/2 |
c |
Mung bean sprouts |
| 2 |
bn |
Scallions, chopped |
| 1/4 |
c |
Toasted sunflower seeds |
| 1/4 |
c |
Dry sherry |
| 2 |
tb |
Tamari |
| 1/2 |
ts |
Grated ginger |
| 3 |
|
Cakes of tofu, diced |
|
|
Chinese noodles |
INSTRUCTIONS
Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry
over moderate heat till celery is half cooked. Add bean sprouts, scallions
& sunflower seeds. Stir fry just till sprouts are wilted. Rest of the
vegetables should be tender crisp.
Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over
grains or noodles.
Nava Atlas, "Vegetariana"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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