Chinese Vegetables and Tofu

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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.


The musts

The variables


  1. Sauté garlic, ginger and salt, then celery and onoins.
  2. 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.
  3. 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.