Chinese Walnut Tofu Dinner
|Broken walnuts||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|Sliced onion||1 Cup (16 tbs)|
|Celery||1 1⁄2 Cup (24 tbs), sliced lengthwise|
|Sliced mushrooms||1 Cup (16 tbs)|
|Vegetable broth||1 1⁄4 Cup (20 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Tofu||1 Cup (16 tbs), cut into small cubes|
|Green peas||10 Ounce (Fresh / Frozen, Tiny Ones, 1 Package)|
|Canned bamboo shoots||5 Ounce, drained (1 Can)|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
Toast walnuts in hot vegetable oil in a large frying pan or wok.
Remove walnuts and drain on paper towels.
Stir in onion, celery, and mushrooms.
Stir-fry until onion is tender.
Mixtogether the vegetable broth, cornstarch, soy sauce, and sherry.
Pour into wok.
Stir until sauce thickens.
Stir in tofu, green peas, bamboo shoots, and water chestnuts.
When peas are just tender, sprinkle walnuts on top and serve immediately with Brown Rice.