Tonights Dinner

[Guest guest]

This is what I am making for tonights dinner. I think it also fits the

quick and easy bill too...

 

* Exported from MasterCook *

 

San Francisco Stir-Fry

 

Recipe By : Friendly Foods by Brother Ron Pickarski, O.F.M.

Serving Size : 4 Preparation Time :0:00

Categories : Stir-Fries Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup arrowroot

2 tsp ginger powder

4 tsp garlic -- minced

2 tbsp tamari sauce

2 tbsp barley malt syrup

3 cups water

1/4 cup oriental sesame oil

1 cup red bell peppers -- coarsely diced

1 cu onions -- coarsely diced

1 1/2 cu flaked seitan -- or 2 c. firm tofu

4 mushrooms (up to 8) -- quartered

1 cup green bell peppers -- coarsely diced

1 cup celery -- thinly sliced, diag.

14 snow pea pods, fresh -- stemmed/diag. cut

3 cups cooked brown rice

scallions and tomato-peel roses -- for garnish

 

Combine the ingredients for the sauce (the first 6 ingredients) and set

aside.

 

Preheat your wok or saute pna before adding the oil. (If the oil is put

in first, it will burn before the vegetables go in.) When the oil is

hot, saute the red peppers, onions, seitan, and mushrooms for a minute.

Continue stir-frying until the vegetables are half-cooked (about 2 min).

Add the green peppers, celery, and snow peas, and continue stir-frying

for another 3 minutes, still over high heat.

 

Give the sauce a quick stir to dissolve the arrowroot. Then pour it in

the wok and blend all the ingredients. Stir vigorously to preven the

sauce from lumping. (The sauce will not thicken unless the ingredients

are thoroughly mixed. If necessary, dissolve about 3 tbsp arrowroot in

water and add immediately.) Serve over brown rice, using 3/4 cup rice

per portion. Garnish with scallion " flower " and/or tomato-peel rose, if

you wish.

 

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RisaG