Mu Shui Tofu

Yields:	2 servings
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	Preparation	20 minutes
	Cooking	15 minutes
	Ready In	35 minutes

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Ingredients

1/2	each	tofu cakes	thawed and cut into thin strips
1	package	mushrooms, shitake
1	tablespoon	ginger root	grated
1	each	carrot	grated
1	each	scallions, spring or green onions	sliced thin
6	leaves	chinese cabbage	sliced thin
1	cup	bean sprouts
1	cup	vegetables	your choice, julienned
1	teaspoon	five spice powder
1/4	cup	soy sauce, tamari	low sodium
1	tablespoon	sherry	optional
2	tablespoons	cornstarch
1	x	plum sauce
1	x	whole-wheat chapatis

Directions

Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables.

Then drain mushrooms, cut off hard stems and discard.

Slice mushroom caps into thin strips.

In 1/4 cup water, sauté ginger, carrot and any other long cooking optional vegetable for 5 min.

Add onions, cabbage, bean sprouts, mushrooms and any optional fast cooking vegetable.

Add the five spice, tamari, sherry and 1 tablespoon plum sauce.

Cook and stir for 5 minuntes more. Add tofu strips.

Add cornstarch dissolved in 1/3 cup cold water.

Bring to a boil and stir until sauce thickens.

To stir, spread about 1/2 tsp of plum sace down the center of a warm chapati.

Add some of the vegetable-tofu mixture and roll up the chapati.

Helpful hints: This vegetable-tofu mixture could also be served over rice or other whole grains.

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Member Review

White Chicken Chili

This recipe was more time-consuming than I usually like, but the results were wonderful. Also, it made a lot, so you could freeze some of it for a quick meal another time.