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Recipe by: arraia
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See below ingredients and instructions 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**
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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