March 30, 2010

1 cup cel­ery (slice diag­o­nally)
1 cup red onions, chop

1 cup green pep­per, chop
1 cup car­rots (slice diag­o­nally)
1 cup fresh or can mush­rooms
1 small can water chest­nuts, slice
1 cup firm tofu, cube
1 small can bam­boo shoots
¼ cup Bragg Organic Olive Oil
2 Tbsps Bragg Liq­uid Aminos
2 cloves gar­lic, chop
1 cup Mung bean sprouts
½ tsp Chi­nese Five Spice *

Place olive oil, Liq­uid Aminos and Chi­nese Five Spice in skil­let or wok over low heat until the oil is hot. Add all ingre­di­ents, except the tofu and mung bean sprouts. Use a wooden spoon to con­tin­u­ously sauté the veg­eta­bles (over medium heat to retain valu­able vit­a­mins, min­er­als, enzymes and nutri­ents). Once the mix­ture is thor­oughly heated (about 10 min­utes), gen­tly place tofu in the skil­let and mix with veg­eta­bles, being care­ful not to break up the lit­tle squares of tofu. After the tofu and veg­eta­bles are thor­oughly warmed add a cup of fresh or canned mung bean sprouts. Serve with cooked brown rice. To enhance the pro­tein con­tent of this meal, add to each serv­ing a heap­ing table­spoon of sliced almonds (pre-roast in oven).

Serves 6.

* Note: This pop­u­lar Five Spice item is in the sea­son­ing isle of most food mar­kets. Choose a brand that con­tains no MSG or added salt! The Chi­nese believe that it is impor­tant to incor­po­rate the prin­ci­pal of Yin and the Yang into their meals, thus the heat of a dish should be counter-balanced by an equally cool­ing ingre­di­ent. When you try this sea­son­ing you will be sur­prised at how beau­ti­fully the fla­vors – sweet, warm, cool and spicy – blend. This is an extremely ver­sa­tile mix­ture suited to rice, veg­eta­bles and any type of stir fry. – www.SpiceHouse.com