Chinese vegetables and tofu


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Recipe by: arraia

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Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

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

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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