Vegetarian Ten Varieties Recipe
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Ingredients
1/4 cup green onions,
1/4 cup mushrooms
1 /4 cup celery
1 /2 cup broccoli
1 /2 cup water chestnuts
1/2 cup carrots
1 /2 cup zucchini
4 Tbsp vegetable oil
1 cup Chinese or American cabbage, shredded
1/2 cup Chinese peas, whole
1 cup bean sprouts
1/4 cup water
1 Tbsp arrowroot
2 Tbsp Tarmari soy sauce
1/2 tsp sugar
Gomasio salt to taste
1 cup bean curd, cut in small pieces
Directions
Cut the following vegetables nituke, or oriental style, in thin diagonal strips: green onions, mushrooms, celery, broccoli, water chestnuts, carrots, and zucchini.
Heat oil in a Chinese Wok, or large skillet, and add all vegetables including cabbage, peas, and bean sprouts.
Stir fry vegetables for 2 or 3 minutes.
Add water, arrowroot, soy sauce, sugar, and gomasio salt to taste, and stir.
Add bean curd which has been briefly browned on both sides.
Cover Wok, or skillet, and simmer 5 minutes.
Take off lid and stir fry for another minute or two.
Heat oil in a Chinese Wok, or large skillet, and add all vegetables including cabbage, peas, and bean sprouts.
Stir fry vegetables for 2 or 3 minutes.
Add water, arrowroot, soy sauce, sugar, and gomasio salt to taste, and stir.
Add bean curd which has been briefly browned on both sides.
Cover Wok, or skillet, and simmer 5 minutes.
Take off lid and stir fry for another minute or two.
