San francisco stir-fry

Yield: 4 servings

Measure Ingredient
¼ cup Arrowroot
2 teaspoons Ginger powder
4 teaspoons Garlic; minced
2 tablespoons Tamari sauce
2 tablespoons Barley malt syrup
3 cups Water
¼ cup Oriental sesame oil
1 cup Red bell peppers; coarsely diced
1 cup Onions; coarsely diced
1½ cup Flaked seitan; or 2 c. firm tofu
4 Mushrooms; (up to 8), quartered
1 cup Green bell peppers; coarsely diced
1 cup Celery; thinly sliced,
; diag.
14 Snow pea pods; fresh,
; stemmed/diag. cut
3 cups Cooked brown rice
Scallions and tomato-peel roses; for garnish

Combine the ingredients for the sauce (the first 6 ingredients) and set aside.

Preheat your wok or saute pna before adding the oil. (If the oil is put in first, it will burn before the vegetables go in.) When the oil is hot, saute the red peppers, onions, seitan, and mushrooms for a minute. Continue stir-frying until the vegetables are half-cooked (about 2 min). Add the green peppers, celery, and snow peas, and continue stir-frying for another 3 minutes, still over high heat.

Give the sauce a quick stir to dissolve the arrowroot. Then pour it in the wok and blend all the ingredients. Stir vigorously to preven the sauce from lumping. (The sauce will not thicken unless the ingredients are thoroughly mixed. If necessary, dissolve about 3 tbsp arrowroot in water and add immediately.) Serve over brown rice, using ¾ cup rice per portion.

Garnish with scallion "flower" and/or tomato-peel rose, if you wish.

Per serving: 226 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g Protein; 49g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Friendly Foods by Brother Ron Pickarski, O.F.M.

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