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Almond Chop Suey

WholeFood.Chef's picture
  Unrefined oil 3 Tablespoon
  Onions 2 Large
  Carrots 4
  Celery stalks 4
  Green pepper 1
  Mushrooms 5
  Zucchini 1
  Turnip 1
  Water chestnuts 5
  Jerusalem artichokes 4
  Soy bean curd 1 Cup (16 tbs)
  Soybean sprouts/Mung bean sprouts 2 Cup (32 tbs)
  Blanched almonds 1 Cup (16 tbs)
  Tamari soy sauce 2 Tablespoon

Heat a large, heavy skillet on medium heat.
Add oil, onions, and carrots and saute 5 minutes.
Add the other vegetables, bean sprouts, and almonds.
Cover and continue sauteing on low heat, stirring occasionally, until the vegetables are barely done but still crisp.
Add the tamari and just heat through.
Serve over hot, cooked rice, millet, noodles, or other whole grains.
More tamari may be added at the table.

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