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GINGER MIXED VEGETABLES

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GINGER MIXED VEGETABLES

1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut




oil 6 or 8 shiitake mushrooms, sliced 1/4' wide small handful snow

peas, trimmed and strings removed 5' piece ginger, peeled and sliced

very thin 1 head broccoli flowerets only, blanched 2 carrots,

slivered and blanched splash of dry sherry salt and pepper, to taste

cilantro sprigs for garnish

To prepare the vegetables, saute the onion and garlic in some peanut

oil over high heat until onion is tender, but not soft or

translucent. Add the mushrooms, snow peas, and ginger. Cook over

high heat, stirring constantly until the mushrooms are tender. Add




the broccoli, carrots and sherry, cook for 1 more minutes and season

with salt and pepper.

To assemble: Cut the tofu into slices about 1/8' thick. On each

plate, arrange 3 or 4 pieces of tofu overlapping each other. Spoon

some of the noodles onto each plate and finish with the vegetables.

The tofu and noodles are served at room temperature and the

vegetables are served hot. Garnish with a sprig of cilantro.



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