More corrections from digest 108

[Guest guest]

I fixed a line that got messed up in

 

Tofu Fried Rice

 

And, if you ran Karen's Vegetable Spring Rolls through MC Buster, you will

want the original version instead, because Buster messes up a diagram in

the directions.

 

 

* Exported from MasterCook *

 

Tofu Fried Rice--CORRECTED

 

Recipe By :The Complete Soy Cookbook, by Paulette Mitchell, page 129

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons safflower oil

1/2 cup diced red bell pepper

1 carrot -- diced

1 rib celery -- diced

1 cup sliced mushrooms

2 medium scallions -- finely chopped

1 teaspoon minced garlic

3 cups cooked brown rice -- (see Tip)

2 tablespoons low-sodium soy sauce

1 dash ground white pepper -- or to taste

1 cup silken extra-firm tofu

cut in 1/2 inch cubes

1/4 cup frozen baby peas -- thawed

garnish -- (optional)

red bell pepper strips

 

Makes 4 servings

 

With the addition of tofu and vegetables, stir-fried rice is transformed

from a simple side dish to become a satisfying entree. This is a

vegetarian version of one of my favorite recipes in " The 15-Minute Chicken

Gourmet " (Macmillan, 1997).

 

Heat the oil in a large nonstick skillet over medium-high heat. Add the

bell pepper, carrot, and celery; stir-fry until the vegetables are nearly

tender, about 3 minutes. Add the mushrooms, scallions, and garlic;

stir-fry until the vegetables are tender, about 2 minutes. Add the rice;

stir-fry for about 3 minutes.

 

Reduce the heat to medium; stir in the soy sauce and white pepper. Gently

stir in the tofu and peas; heat until the tofu is warm, about 2 minutes.

Adjust the seasonings to taste.

 

ADVANCE PREPARATION: This dish is best when prepared just before serving,

but it will keep, covered and refrigerated for up to 2 days. Stir in water

as needed when reheating.

 

VARIATIONS: Substitute for the bell pepper, carrot, celery, or mushrooms or

add other vegetables (up to 4 cups total) such as cut asparagus,

cauliflower florets, bok choy, jicama, or water chestnuts.

 

In a separate skillet, scramble 2 eggs or 1/2 cup cholesterol-free egg

substitute; stir in with the tofu and peas.

 

TIPS: The shelf life of white rice is a year or longer; keep it in a

container with a tight-fitting lid in a dark, dry place. Brown rice will

keep for several months if stored in the refrigerator.

 

One cup of uncooked rice yields about 3 cups of cooked rice.

 

Per serving: Cal 249, Pro 9.6g, Carb 40.3g, Fat 5.5g, Chol 0mg, Sod 308mg

 

Converted by MC_Buster.

 

Posted to Veg-Recipes Mailing List #108 by Kathleen

& lt;schuller & gt; on Jun 01, 1999.

 

 

 

 

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

 

Per serving: 211 Calories (kcal); 4g Total Fat; (15% calories from fat); 5g

Protein; 40g Carbohydrate; 0mg Cholesterol; 319mg Sodium

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

 

 

schuller