Yield: 2 servings
|½ tablespoon||Olive oil|
|½ tablespoon||Toasted sesame oil|
|1 tablespoon||Minced garlic|
|½ tablespoon||Grated fresh gingerroot|
|3 tablespoons||Dry Chinese black beans|
|1 pounds||Chinese red chile paste|
|¼ cup||Diced tomatoes|
|1 cup||Cubed extra-firm smoked tofu|
|1 cup||Chopped mixed greens|
|(such as red chard; beet greens,|
|¼ cup||Dry white wine|
|1 cup||Trimmed broccoli florets|
|2 cups||Cooked udon noodles|
|Blanched bean sprouts for garnish|
|Sesame seeds for garnish|
2 SERVINGS VEGAN
Heat large skillet until hot. Add both oils and swirl to coat pan. Add garlic, ginger, chile paste and black beans. Cook 1 minute over high heat.
Add wine and stir to remove brown bits off pan (deglaze). Add tomatoes and tofu and stir-fry 30 seconds. Add greens, stir-fry 1 minute. Add broccoli, stir-fry 1 minute. Add udon noodles and cook, tossing often just until heated through. Transfer to serving bowl and garnish with bean sprouts and sesame seeds.
PER SERVING: 275 CAL.; 17G PROT.; 11G TOTAL FAT (1G SAT. FAT); 32G CARB.; 0 CHOL.; 397MG SOD.;5G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 102 Converted by MM_Buster v2.0l.