Title: Stir-Fried Vegetables with Tofu
Categories: Vegetarian Chinese
Yield: 4 Servings

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

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"

previous

next