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Categories:
safflower oil garlic onions mushrooms green bell peppers white wine soy sauce ginger grated sesame oil cornstarch
Viewed: 42 - Published at: 3 years agoIngredients
- 1 tablespoon safflower oil
- 2 each garlic cloves
- 1 large onions chopped
- 1 1/2 pounds mushrooms sliced
- 1/2 medium green bell peppers diced
- 1/2 cup white wine dry
- 1/4 cup soy sauce, tamari
- 1/2 teaspoon ginger grated
- 2 teaspoons sesame oil
- 1 1/2 tablespoons cornstarch
- 2 each tofu cakes grated
Method
- Heat safflower in a wok.
- When hot add garlic and onion and saute over moderately low heat until the onion is translucent.
- Add mushrooms, bell pepper, wine, tamari, ginger and sesame oil.
- Mix.
- Reduce heat, cover and simmer until mushrooms are tender but not overdone.
- Dissolve cornstarch in a small amount of water and stir into skillet.
- Stir in tofu, cover and simmer for another 2 minutes.
- Serve over noodles garnished with almonds.
