Mu Shui Tofu

* Exported from MasterCook *

MU SHUI TOFU

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Asian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ea Block of tofu, frozen,
- thawed & cut into thin
- strips
1 pk Shitake mushrooms
1 tb Grated fresh ginger
1 ea Carrot, grated
1 ea Green onion, sliced thin
6 ea Leaves Chinese cabbage,
- sliced thin
1 c Bean sprouts
1 c Another vegetable, julienne
- sliced
1 t Chinese Five Spice Powder
1/4 c Low sodium Tamari
1 tb Sherry (optional)
2 tb Cornstartch
Chinese Plum Sauce
Whole wheat chapati

Pour 2 cups boiling water over mushrooms and allow
them to soak while slicing other vegetables. Then
drain mushrooms, cut off hard stems and discard. Slice
mushroom caps into thin strips.

In 1/4 cup water, saut‚ ginger, carrot and any other
long cooking optional vegetable for 5 min. Add
onions, cabbage, bean sprouts, mushrooms and any
optional fast cooking vegetable. Add the five spice,
tamari, sherry and 1 T plum sauce. Cook and stir for 5
min. more. Add tofu strips. Add cornstarch dissolved
in 1/3 cup cold water. Bring to a boil and stir until
sauce thickens.

To stir, spread about 1/2 tsp of Plum sace down the
center of a warm chapati. Add some of the
vegetable-tofu mixture and roll up the chapati.

HELPFUL HINTS: This vegetable-tofu mixture could also
be served voer rice or other whole grains.

From _The McGougall Health-supporting Cookbook Vol.
I_, Mary McDougall (contributed to book by Elaine
French).

Uploaded by Sue, S.Smith34.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994



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