Chinese vegetables and tofu

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

.

[edit] Ingredients

• THE MUSTS:
• 3 cl garlic pressed or chopped
• 1 tsp fresh ginger smashed/chopped
• salt to tast
• Soy sauce to taste
• 2 celery stalks
• 1 Onion
• 1/2 cup water
• THE VARIABLES:
• tofu
• green pepper
• carrots
• Mushrooms
• bok choy
• napa cabbage
• bean sprouts
• water chestnuts
• jicama
• Snow Peas
• Cauliflower
• Broccoli
• zucchini
• green beans

[edit] Directions

1 Note: this recipe is endlessly adaptable.

2 There are a few fixed ingredients and some that may vary with seasonal changes and different tastes.

3 Where amounts are given they are for 6 servings.

4 Saute garlic, ginger and salt, then celery and onoins.

5 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.

6 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

[edit] Other Links

[edit] See also