Chinese Vegetables & Tofu Recipe


Ingredients

1 the musts:
3 cl garlic pressed or chopped
1 tsp fresh ginger smashed/chopped
1 salt to tast
1 soy sauce to taste
2 celery stalks
1 onion
1/2 cup water
1 the variables:
1 tofu
1 green pepper
1 carrots
1 mushrooms
1 bok choy
1 napa cabbage
1 bean sprouts
1 water chestnuts
1 jicama
1 snow peas
1 cauliflower
1 broccoli
1 zucchini
1 green beans


Directions

Note: This recipe is endlessly adaptable. There are a few fixed
ingredients and some that may vary with seasonal changes and different
tastes. Where amounts are given they are for 6 servings.

SAUTE garlic, ginger and salt, then celery and onoins. COOK over
medium heat for 5 minutes ADD the longer-cooking vegetables one at a
time SAUTE and stir each for a few minutes before adding the next ADD
tofu after green pepper, carrots and mushrooms. ADD generous dashes
of soy sauce over tofu ALLOW tofu to saute 5-6 minutes, then add
cabbage COVER the pan and steam for 10 minutes ADD bean sprouts, if
desired SPRINKLE with sesame seeds SERVE immediately over hot brown
rice

**Natures Pantry Cookbook**


Servings: 6 servings

 

 

Chinese Vegetables & Tofu Recipe brought to you by Recipe Ideas


Categories: Asian; Chinese; Vegetable


The History of Recipes

Academics have proved the existance of recipes way back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these early recipes were just very basic hieroglyphic instructions for meal preparation.

During the time of the Roman Empire a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius describes how the ancient Romans were skilled in the use of a good variety of herbs, including some familiar names such as basil, rue and parsley.

In the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes prompted a torrent in recipe books, some of which still exist in academic collections.

By the arrival of the 20th century, recipe books are greatly in demand mostly due to higher levels of literacy, more spare time and having more money.

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We hope you enjoy this Chinese Vegetables & Tofu recipe.

 


Chinese Vegetables & Tofu Recipe, one of many tasty recipes brought to you by Recipes Ideas




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