Vegetable, Bean Sprout and Tofu Stir-Fry -

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Vegetable, Bean Sprout and Tofu Stir-Fry

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By Marilyn Glenville

Posted July 23rd, 2007

This article is reprinted with permission from Natural Alternatives to HRT (Hormone Replacement Therapy) Cookbook : Understanding Estrogen and Food that Benefits Your Health, by Marilyn Glenville, (2001, Celestial Arts)

Natural Alternatives to HRT (Hormone Replacement Therapy) Cookbook : Understanding Estrogen and Food that Benefits Your Health

Author Notes:

Before I lose half the audience at the start, let me say this is much more than a cookbook for menopausal women, although to be sure, it will do them the most good. My point, however, is that these are really wonderful, healthy, tasty recipes that nearly everyone will enjoy, even men! It's medical purpose aside, this is one of the best cookbooks I have seen in recent times. If you have any doubt, just flip through its pages and take a look at the mouth-watering photographs.

Ingredients:

about 2 tablespoons olive oil
6 green onions, cut across at an angle into 1 inch lengths
1-2 red chiles
10 ounces tofu, cut into small bite-sized cubes
2 sweet peppers (preferably red and yellow) deseeded and cut into strips
3 1/2 ounces sugar snap peas
3 1/2 ounces baby sweet corn, halved
3 1/2 ounces broccoli, separated into bite-sized pieces
3 1/2 ounces cherry tomatoes
3 ounces chestnut mushrooms, halved
3 1/2 ounces bok choy, choy sum or other Chinese leaves, torn into large pieces
7 ounces bean sprouts
soy sauce to taste
small splash of sesame oil

Instructions:

Serves 4

Heat the oil in a large wok until quite hot and then add the green onion and chiles. Stir-fry until wilted and aromatic, about 2-3 minutes. Remove with a slotted spoon and keep warm in a bowl. Add the tofu and stir-fry until well colored. Again, remove from the wok with a slotted spoon and keep warm in a bowl. Add the peppers, peas, sweet corn and broccoli and stir-fry for 2-3 minutes, then add the tomatoes and mushrooms and stir-fry for 2 more minutes. Remove and keep warm in a bowl. Add the Chinese leaves to the wok and stir-fry until wilted. Now return all the other items from the bowl to the wok, together with the bean sprouts. Turn over a moderate heat for a minute or so, seasoning to taste with soy sauce and sesame oil, until all is warmed through. Serve at once.