Tofu Stir Fry with Water Chestnuts and Bamboo Shoots

[Guest guest]

TOFU STIR FRY WITH WATER CHESTNUTS AND BAMBOO SHOOTS

 

8 oz. sliced mushrooms

1 tsp. minced fresh ginger root

1 clove garlic, minced

2 tbsp. peanut or vegetable oil

1 (6 oz.) can sliced water chestnuts, drained

1 (6 oz.) can sliced bamboo shoots, drained

1/2 c. vegetable broth

1 tbsp. soy sauce

1/4 c. non-alcohol cooking sherry or chicken-style broth

1 tsp. sugar (or Stevia)

1/2 tsp. dry mustard

1/2 tsp. crushed red pepper

Fresh hot red pepper (optional)

 

Stir fry tofu in 2 tablespoons oil until golden, about 4 minutes; remove.

Stir fry broccoli, onion, mushrooms, ginger root and garlic in 2 tablespoons

oil until crisp tender, about 5 minutes. Stir in water chestnuts, bamboo

shoots and tofu. Add vegetable broth; heat to boiling. Mix soy sauce,

sherry, sugar, mustard and pepper; stir in. Cook, stirring constantly until

thickened. Garnish with red pepper.