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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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