Vegetarian Ten Varieties
|Green onions||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Cup (4 tbs)|
|Celery||1⁄4 Cup (4 tbs)|
|Broccoli||1⁄2 Cup (8 tbs)|
|Water chestnuts||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs)|
|Zucchini||1⁄2 Cup (8 tbs)|
|Vegetable oil||4 Tablespoon|
|Chinese cabbage/American cabbage||1 Cup (16 tbs), shredded|
|Chinese peas||1⁄2 Cup (8 tbs) (Whole)|
|Bean sprouts||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Tamari soy sauce||2 Tablespoon|
|Gomasio salt||To Taste|
|Bean curd||1 Cup (16 tbs), cut in small pieces|
Cut the following vegetables nituke, or oriental style, in thin diagonal strips: green onions, mushrooms, celery, broccoli, water chestnuts, carrots, and zucchini.
Heat oil in a Chinese Wok, or large skillet, and add all vegetables including cabbage, peas, and bean sprouts.
Stir fry vegetables for 2 or 3 minutes.
Add water, arrowroot, soy sauce, sugar, and gomasio salt to taste, and stir.
Add bean curd which has been briefly browned on both sides.
Cover Wok, or skillet, and simmer 5 minutes.
Take off lid and stir fry for another minute or two.