Stir-fried vegetables with tofu
4 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame oil |
| 2 | mediums | Green bell peppers, diced |
| 1 | large | Celery stalk, diagonally sliced |
| 2 | eaches | Garlic cloves, minced |
| 1½ | cup | Mung bean sprouts |
| 2 | bunches | Scallions, chopped |
| ¼ | cup | Toasted sunflower seeds |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Tamari |
| ½ | teaspoon | Grated ginger |
| 3 | eaches | Cakes of tofu, diced |
| \N | \N | Chinese noodles |
Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted.
Rest of the vegetables should be tender crisp.
Add rest of ingredients & reduce heat. Saute another 2 minutes.
Serve over grains or noodles.
Nava Atlas, "Vegetariana"