Tofu, Cashews, And Vegetables

You know how addiction works. It starts like this: There's some kind of disappointment or distress in your life. As a result you choose to deal with that distress with an agent; it might be sex, it might be drugs, it might be alcohol. The agent promises transcendence. The agent promises freedom, a sense of being in control, a sense of being above all this, a sense of being liberated, a sense of escape. And so you do it. But when you do it, when you take the addicting agent as a way of dealing with life, the trap is set.

Tim Keller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Asian	Asian, Tofu, Vegetables	4	Servings

INGREDIENTS

1	T	Light soy sauce
1	T	Water
1/2	t	Cornstarch
2	t	Honey
1	t	Hot bean sauce
2	t	Sweet bean sauce
3	T	Peanut oil
1		Carrot, in 1/2" cubes
1		Zucchini, in 1/2" cubes
2 1/2	oz	Bamboo shoots, in 1/2" cubes
8	oz	Tofu, in 1/2" cubes
1/2	c	Frozen green peas
1/2	c	Roasted, unsalted cashews

INSTRUCTIONS

Combine the ingredients for the sauce in a small bowl. Stir to
dissolve the sugar and cornstarch and set aside. Place a wok over
medium-high heat. When it begins to smoke, add the peanut oil, then
the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots,
tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the
sauce and stir until it thickens, about 1 minute. Serve immediately.
Recipe By     : Joanne Hush, Classic Chinese Cooking, pg 138 Posted to
MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on Oct
21, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 189 Calories From Fat: 120 Total Fat: 13.8g Cholesterol: <1mg Sodium: 51mg Potassium: 322.5mg Carbohydrates: 11.3g Fiber: 2.4g Sugar: 6.8g Protein: 7.7g