Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | (such as red chard; beet greens, |
| \N \N | ; spinach) |
| ¼ cup | Dry white wine |
| 1 cup | Trimmed broccoli florets |
| 2 cups | Cooked udon noodles |
| \N \N | Blanched bean sprouts for garnish |
| \N \N | 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.