Vegetable Sukiyaki Recipe
Ingredients
| 1 cup vegetables, cooked and cubed | ||
| Oil | 3 Tablespoon | |
| Chinese Cabbage | 1 Cup (16 tbs), shredded | |
| Green pepper | 1 , chopped | |
| Scallion | 1 , chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Carrots | 1 Cup (16 tbs), grated | |
| 1 cup celery and tops, chopped | ||
| 1 cup raw spinach or other crisp greens | ||
| Honey | 1 Tablespoon | |
| 1 teaspoon Essence of Sweet Herbs | ||
| 1 cup whole wheat Sprouts | ||
Directions
Saute cooked vegetables in oil.
Add cabbage, pepper, seal-lions, mushrooms, carrots and celery.
Cover with tight lid.
Cook gently for 10 minutes.
Add spinach, cover again and cook 2 minutes longer.
Remove from heat.
Add honey, sprouts and essence of sweet herbs.
Toss and serve.
Add cabbage, pepper, seal-lions, mushrooms, carrots and celery.
Cover with tight lid.
Cook gently for 10 minutes.
Add spinach, cover again and cook 2 minutes longer.
Remove from heat.
Add honey, sprouts and essence of sweet herbs.
Toss and serve.
Chef
