Chinese Vegetables and Tofu

Chinese Vegetables and Tofu Ingredients

THE MUSTS:	Mushrooms
3 cl Garlic pressed or chopped	Bok Choy
1 ts Fresh ginger smashed/chopped	Napa cabbage
Salt to tast	Bean sprouts
Soy sauce to taste	Water chestnuts
2 Celery stalks	Jicama
1 Onion	Snow peas
1/2 c Water	Cauliflower
THE VARIABLES:	Broccoli
Tofu	Zucchini
Green Pepper	Green beans
Carrots

Instructions for Chinese Vegetables and Tofu

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** From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: TofuCuisine: Chinese

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