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.