2017-05-29 23:31 #0 by: Granja Del Toro

  • 2 tablespoons vegetable oil
  • 8 fresh brown and/or white mushrooms (remove stems and slice caps)
  • 8 fresh Chinese water chestnuts (peel and quarter) or ½ cup fresh jicama, sliced
  • 1 carrot (peel and cut into julienne strips)
  • 2 cups Napa cabbage (torn into small strips)
  • 1 cup vegetarian broth
  • 1 cup firm tofu (bean cake) (cut to ½” cubes)
  • 8 snow peas or snap peas (remove strings and cut to thin slivers)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon cornstarch mixed well with 2 teaspoons cold water
  • 1 teaspoon sesame oil
  • Chinese parsley (cilantro) for garnish

Heat wok until smoky.

Add vegetable oil.

Stir-fry mushrooms, bamboo shoots, water chestnuts, carrot and cabbage, and cook for 3-4 minutes over high heat.

Add broth.

Cover and cook for 5 minutes over low heat.

Add tofu, tofu skin, bean sprouts, snow peas and soy sauce.

Cover and simmer for 2 minutes.

Stir in cornstarch mixture to form a light gravy, adjusting if necessary.

Drizzle with sesame oil and top with sprigs of fresh Chinese parsley.