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Recipes
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* Vegetable stir fry
long grain white rice approx. 1/2-3/4 cup dry rice per serving desired
2 large tablespoonfuls of black bean sauce with garlic
8 oz. tub of extra-firm tofu
2 tablespoons peanut oil
1 teaspoons sesame oil
3 baby bok choy plants
2 young carrots
3 stalks celery
1 bunch of green onions
1 yellow bell pepper
cilantro
asparagus stalks or snap peas or Chinese long beans
- rinse rice 3X and add 2X volume water to rice, bring to boil and simmer with lid tipped open a little until water is gone.
- rinse tofu and slice into cubes.
- peel off and wash baby bok choy leaves.
- peel and slice carrots, slice celery.
- wash and chop green onions, bell pepper and any other optional vegetables.
- in large wok or high-walled saucepan heat peanut and sesame oil until hot. Add carrots and celery stirring frequently. Then add bell pepper and optional vegetables. Keep stirring.
- add tofu and black bean sauce, stir in.
- add green onions and cilantro, stir in.
- stir fry process should take a total of about 5-6 minutes.
- place rice into large bowl or plate.
- serve stir fry mix over rice.
Alternative to tofu: special wheat gluten fake chicken available at Layonna's Vegetarian Market at 8th and Broadway, downtown Oakland, California. Very delicious substitute for tofu.
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