Vegetarian Stir Fry

from world's healthiest foods

YIELDS: 2 plates full

COMMENT:
Gingery-Vinegary. Not much taste, liquid formed at the bottom

CHANGES:
2T chicken broth
10 pcs shiitake, soaked in hot water
2 clove garlic
1 head cabbage
2 tokwa
4 T soy
1.5T rice vinegar
tsang instead of parsley, for garnish

EQUIPMENT:
nonstick pan

PROCEDURE:
1. Saute cubed undrained tokwa in 1 T broth, set aside
2. Saute onion in 1 T broth til tender, add bellpepper, mushroom, Then ginger, garlic.
3. Add cabbage. Stir til amount of cabbage decreased a bit then add soy , vinegar. Cook till decreased more in volume. SEason w/ salt and pepper ----> Needs to add more salt
4. Add tokwa
5. Plate, sprinkle tsang, sesame seed

RECIPE:

1 medium onion cut in half and sliced medium thick
1 TBS vegetable broth
4 medium cloves garlic, pressed
1 TBS minced fresh ginger
1 red bell pepper cut into ½ inch pieces
1 cup sliced fresh shiitake mushrooms, (remove stems)
2 cups sliced green cabbage
5 oz extra firm tofu cut into ½ inch cubes
2 TBS soy sauce
1 TBS rice vinegar
2 TBS chopped fresh cilantro
1 TBS sesame seeds
salt and white pepper to taste

1. Prepare ingredients to stir-fry.
2. Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.
3. Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.
4. Add cabbage, and rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.