1/2 cup brown rice
1/3 cup tofu
4 teaspoon vegetable oil
1 small onion
1 small carrot
2 oz green beans
1 a few leaves chinese cabbage =or=-; collards
1 1/2 cup mung beansprouts
1 small garlic clove
1 each piece ginger root (1/4-inch)
1 1/2 tablespoon peanut butter
4 tablespoon water
2 teaspoon lemon juice
1 tablespoon soy sauce
2 tablespoon soymilk
Cook the rice until tender.
Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet) and stir-fry the tofu until lightly browned. Remove from wok.
Slice the onion thinly. Slice the carrot into matchsticks. Chop the beans finely. Heat 2 teaspoons oil in the wok and stir-fry these ingredients 2-3 minutes.
Chop the cabbage leaves and add them to the wok along with the beansprouts. Continue stir-frying until just tender.
Crush the garlic. Grate the ginger finely. Heat the remaining teaspoon oil in a small saucepan and add the garlic and ginger. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. (This much can be done before the vegetables start cooking; the rest should wait until they are nearly ready.) Add the lemon juice, soy sauce and milk, and stir well.
Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice.
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