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Title: Chinese Vegetables and Tofu
Categories: Entree Vegetarian
Yield: 6 Servings
| The musts: | ||
| 30 | Garlic pressed or chopped | |
| 1 | ts | Fresh ginger smashed/chopped |
| Salt to tast | ||
| Soy sauce to taste | ||
| 2 | Celery stalks | |
| 1 | Onion | |
| 1/2 | c | Water |
| The variables: | ||
| Tofu | ||
| Green pepper | ||
| Carrots | ||
| Mushrooms | ||
| Bok choy | ||
| Napa cabbage | ||
| Bean sprouts | ||
| Water chestnuts | ||
| Jicama | ||
| Snow peas | ||
| Cauliflower | ||
| Broccoli | ||
| Zucchini | ||
| Green beans |
Note: This recipe is endlessly adaptable. There are a few fixed ingredients and some that may vary with seasonal changes and different tastes. Where amounts are given they are for 6 servings.
SAUTE garlic, ginger and salt, then celery and onoins. COOK over medium heat for 5 minutes ADD the longer-cooking vegetables one at a time SAUTE and stir each for a few minutes before adding the next ADD tofu after green pepper, carrots and mushrooms. ADD generous dashes of soy sauce over tofu ALLOW tofu to saute 5-6 minutes, then add cabbage COVER the pan and steam for 10 minutes ADD bean sprouts, if desired SPRINKLE with sesame seeds SERVE immediately over hot brown rice **Natures Pantry Cookbook**
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