posted by RisaG
* Exported from MasterCook *
San Francisco Stir-Fry
Recipe By : Friendly Foods by Brother Ron Pickarski, O.F.M.
Serving Size : 4 Preparation Time :0:00
Categories : Stir-Fries Vegetarian Days
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup arrowroot
2 tsp ginger powder
4 tsp garlic -- minced
2 tbsp tamari sauce
2 tbsp barley malt syrup
3 cups water
1/4 cup oriental sesame oil
1 cup red bell peppers -- coarsely diced
1 cup onions -- coarsely diced
1 1/2 cu flaked seitan -- or 2 c. firm tofu
4 mushrooms (up to 8) -- quartered
1 cup green bell peppers -- coarsely diced
1 cup celery -- thinly sliced, diag.
14 snow pea pods, fresh -- stemmed/diag. cut
3 cups cooked brown rice
scallions and tomato-peel roses -- for garnish
Combine the ingredients for the sauce (the first 6 ingredients) and set
aside.
Preheat your wok or saute pan before adding the oil. (If the oil is put
in first, it will burn before the vegetables go in.)
When the oil is hot, saute the red peppers, onions, seitan, and mushrooms
for a minute.
Continue stir-frying until the vegetables are half-cooked (about 2 min).
Add the green peppers, celery, and snow peas, and continue stir-frying for another 3 minutes, still
over high heat.
Give the sauce a quick stir to dissolve the arrowroot. Then pour it in
the wok and blend all the ingredients.
Stir vigorously to preven the sauce from lumping. (The sauce will not
thicken unless the ingredients are thoroughly mixed.
If necessary, dissolve about 3 tbsp arrowroot in water and add
immediately.)
Serve over brown rice, using 3/4 cup rice per portion.
Garnish with scallion "flower" and/or tomato peel rose, if you wish.