Chinese cabbage on brown rice

Yield: 4 Servings

Measure Ingredient
10 ounces Firm tofu
2 tablespoons Sesame oil
1 tablespoon Grated fresh ginger
¼ teaspoon Crushed red pepper flakes
2 \N Carrots,julienned
1 \N Head Chinese cabbage
7 ounces Jar straw mushrooms,drained
6 ounces Fresh or thawed snow peas
3 cups Cooked brown rice
\N \N Soy sauce

Drain tofu and cut into ½" thick slices,cut slices into ½" strips;set aside.Alternately,using a small amount of oil in a non stick skillet,fry tofu strips on range about 10 minutes or until browned.

In a 2 quart glass measure or casserole,combine sesame oil,ginger and red pepper flakes.Add carrots;toss to coat.Cover with vented plastic wrap or lid and microwave on high for 3 minutes.

Slice head of cabbage,crosswise,into 1" sections.Add cabbage to carrot mixture;mix well.Cover again;microwave on high for 4 minutes.Add mushrooms and snow peas.Cover again;microwave on high for 4 minutes.Add tofu and let stand for 4 minutes.Serve over brown rice.Sprinkle with soy sauce as desired.

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