Sunday, May 8, 2011

Healthy Chinese Takeout

Living in chinatown means I am constantly surrounded by the tantalizing scents of greasy chinese takeout. Here is a dish that I created to satisfy that itch.

1/2 lb. fresh brussel sprouts
1 tablespoon olive oil
1 tablespoon minced ginger
3 cloves minced garlic
1/2 yellow onion
2 handfulls diced mushrooms
1/2 package of extra firm tofu, diced
4 ounces of water chestnuts
3/4 cup of vegetable broth
1/4 cup soy sauce
1 tablespoon sweet and sour sauce
1 tablespoon rice wine vinegar
1/2 teaspoon chili sauce
1/2 tablespoon water
1 1/4 teaspoons cornstarch

Roast brussel sprouts in the oven at 400 degrees for 40 minutes
In a large skillet, heat olive oil
Add ginger, garlic, onion and saute for 5 minutes
Add mushrooms and saute for 5 more minutes
During that time, mix water and cornstarch separately
Add tofu and the rest of the ingredients (including the cornstarch)
Mix in the baked brussel sprouts
Let simmer for 3-5 minutes


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