Sukiyaki

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SUKIYAKI

 

2 onions, sliced thin

1 cup soy curls

2 tbsp. salad oil

1 can bamboo shoots, sliced thin

1 c. celery, sliced diagonally

1 pkg. dry mushrooms, pre-soaked and sliced

1 pkg. tofu, cut into sm. cubes

2 c. bean sprouts

1 bunch green onions, cut into 2 " lengths

1 can watercress

1 1/8 c. soy sauce

1 c. Sugar substitute (or Stevia)

1 c. mushroom stock

 

Combine soy sauce, sugar and mushroom stock to make sauce. In large pan

brown rehydrated soy curls; add celery, bamboo, onions, mushrooms and 1/3

sauce mix and simmer for 4 minutes. Then add bean sprouts and green

vegetables and another 1/3 of sauce mix. Place tofu and remaining mix in

sauce and simmer until vegetables are tender.