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Chinese Cabbage On Brown Rice

Yield: 4 Servings

Ingredients and directions for this recipe

10 oz Firm tofu
2 tb Sesame oil
1 tb Grated fresh ginger
1/4 ts Crushed red pepper flakes
2 Carrots,julienned
1 Head Chinese cabbage
7 oz Jar straw mushrooms,drained
6 oz Fresh or thawed snow peas
3 c Cooked brown rice
Soy sauce

Drain tofu and cut into 1/2" thick slices,cut slices into 1/2"
strips;set aside.Alternately,using a small amount of oil in a non
stick skillet,fry tofu strips on range about 10 minutes or until
browned.
In a 2 quart glass measure or casserole,combine sesame oil,ginger
and red pepper flakes.Add carrots;toss to coat.Cover with vented
plastic wrap or lid and microwave on high for 3 minutes.
Slice head of cabbage,crosswise,into 1" sections.Add cabbage to
carrot mixture;mix well.Cover again;microwave on high for 4
minutes.Add mushrooms and snow peas.Cover again;microwave on high for
4 minutes.Add tofu and let stand for 4 minutes.Serve over brown
rice.Sprinkle with soy sauce as desired.

See also:
Previous recipe Chinese Cabbage And Sheeps Cheese
Next recipe Chinese Cabbage Salad

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