Treasures of the earth

Yield: 1 servings

Measure Ingredient
1 large White onion; diced
1 medium Carrot; diced
¼ cup Dried wood ears; rehydrated, diced
2¼ cup Diced fresh mushrooms; (a mix of
\N \N ; chanterelle,
\N \N Oyster; and shiitake is
\N \N ; good)
1 medium Zucchini; diced
1 \N 8 ounce can water chestnuts; drained, diced
1 \N Red bell pepper; diced
6 \N Ears baby corn; sliced into
\N \N ; 1/2-inch rounds
½ cup Diced chicken or duck flavor seitan; (see glossary)
6 ounces Baked; seasoned tofu,
\N \N ; diced
1 \N 8 ounce can pineapple chunks; with juice
½ cup Shiitake Broth; (enter shiitake
\N \N ; under ingredient
\N \N Search) or vegetable broth
¼ cup Seasoned rice vinegar; (see glossary)
2 tablespoons Low sodium soy sauce
1 tablespoon Cornstarch
½ teaspoon Cayenne pepper

1. Heat a nonstick or well-seasoned wok over medium-high heat and quickly stir-fry onion and carrot about 3 minutes. Add wood ears and fresh mushrooms and stir-fry 3 minutes, then add zucchini, water chestnuts, and bell pepper and stir-fry another 3 minutes. Add corn, seitan, tofu, and pineapple, stirring occasionally, for 5 to 7 minutes, until carrot is crisp-tender. 2. In a small dish, combine broth, vinegar, soy sauce, cornstarch, and cayenne, stirring until thoroughly mixed. Push vegetables toward the sides of wok, forming a well. Add liquid to center of wok, stirring constantly until thickened, then stir well to coat vegetables with sauce. Makes 6 servings.

MC-Busted By Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.

Converted by MM_Buster v2.0l.

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