Chinese Vegetables And Tofu
chinese, main dish, vegetarian
1 the musts:
3 centiliter garlic pressed or chopped
1 teaspoon fresh ginger smashed/chopped
1 salt to tast
1 soy sauce to taste
2 celery stalks
1 onion
1/2 cup water
1 the variables:
1 tofu
1 green pepper
1 carrots
1 mushrooms
1 bok choy
1 napa cabbage
1 bean sprouts
1 water chestnuts
1 jicama
1 snow peas
1 cauliflower
1 broccoli
1 zucchini
1 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**
Yield: 6 servings