Ornish - Sweet and Sour Wok-Cooked Vegetables with Tofu

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Sorry I sent that banana recipe twice. . . .

 

 

* Exported from MasterCook *

 

Sweet and Sour Wok-Cooked Vegetables with Tofu

 

Recipe By :Carol Connell

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sweet and Sour Sauce:

1 cup plain tomato sauce

2 teaspoons freshly minced garlic

1/2 teaspoon dried basil

1/2 teaspoon celery seed

4 teaspoons rice wine vinegar

1/4 cup apple juice concentrate

1/2 teaspoon tamari soy sauce

1/4 teaspoon ground cardamom

1/2 teaspoon coriander

1/3 cup water

Vegetables:

1 ounce dried black mushrooms

1/4 cup dry sherry

1 cup thinly sliced onions

1/4 cup dry white wine

1/2 cupp sliced chanterelles

1/4 cup julienned red bell peppers

1/4 cup julienned carrots

1/2 cup broccoli florets

1/2 cup whole snow peas -- ends snapped off

1/4 cup shredded Napa cabbage

1/4 cup fresh pineapple chunks

1 cup firm tofu -- cubed

1/4 cup mung bean sprouts

1 teaspoon whole sesame seeds

salt

cooked white or brown rice

 

First make the sauce by combining all the sauce ingredients and simmering for 15

minutes. There should be 2 cups sauce.

 

Soak the mushrooms in the sherry for 10 minutes. Drain, remove the stems and

thinly slice the mushrooms. Reserve the sherry to use if more liquid for

braising is needed.

 

In a wok or large pan, braise the onions in the white wine for about 10 minutes

until soft. Add the chanterelles and soaked black mushrooms and cook for 5

minutes at high heat, stirring frequently. Add the red pepper and carrots,

cover, and steam for 5 minutes. Add the broccoli, snow peas, cabbage,

pineapple, and tofu. Cover again and steam 2 minutes more. Add the sprouts and

cook for 1 1/2 minutes.

 

Toss with 1 cup of the sweet and sour sauce and the sesame seeds. Add salt to

taste, then serve over rice.

 

Description:

" Not all of the sweet and sour sauce will be used for this recipe.

What isn't needed may be refrigerated for several days. "

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dean Ornish M.D. "

 

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Per serving: 99 Calories (kcal); 3g Total Fat; (33% calories from fat); 6g

Protein; 7g Carbohydrate; 0mg Cholesterol; 54mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0