Treasures of the earth
1 servings
Ingredients
| Quantity | 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 |
| ; chanterelle, | ||
| Oyster; and shiitake is | ||
| ; good) | ||
| 1 | medium | Zucchini; diced |
| 1 | 8 ounce can water chestnuts; drained, diced | |
| 1 | Red bell pepper; diced | |
| 6 | Ears baby corn; sliced into | |
| ; 1/2-inch rounds | ||
| ½ | cup | Diced chicken or duck flavor seitan; (see glossary) |
| 6 | ounces | Baked; seasoned tofu, |
| ; diced | ||
| 1 | 8 ounce can pineapple chunks; with juice | |
| ½ | cup | Shiitake Broth; (enter shiitake |
| ; under ingredient | ||
| Search) or vegetable broth | ||
| ¼ | cup | Seasoned rice vinegar; (see glossary) |
| 2 | tablespoons | Low sodium soy sauce |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Cayenne pepper |
Directions
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.