Chinese Vegetables And Tofu Recipe
Servings: 6
Ingredients
- 3 cl Garlic pressed or possibly minced
- 1 tsp Fresh ginger smashed/minced Salt to tast Soy sauce to taste
- 2 x Celery stalks
- 1 x Onion
- 1/2 c. Water Tofu Green Pepper Carrots Mushrooms Bok Choy Napa cabbage Bean sprouts Water chestnuts Jicama Snow peas Cauliflower Broccoli Zucchini Green beans
Directions
- Note:This recipe is endlessly adaptable. There are a few fixed ingredients and some which may vary with seasonal changes and different tastes. Where amounts are given they are for 6 servings.
- Saute/fry garlic, ginger and salt, then celery and onoins. COOK over medium heat for 5 min Add in the longer-cooking vegetables one at a time Saute/fry and stir each for a few min before adding the next Add in tofu after green pepper, carrots and mushrooms. Add in generous dashes of soy sauce over tofu ALLOW tofu to saute/fry 5-6 min, then add in cabbage COVER the pan and steam for 10 min Add in bean sprouts, if you like SPRINKLE with sesame seeds SERVE immediately over warm brown rice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 6 servings | |
| Calories 9 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 56mg | 2% |
| Total Carbs 1.95g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.92g | 1% |
| Protein 0.27g | 0% |
