Recipe - Mu Shui Tofu

One half Block of tofu, frozen,
thawed & cut into thin
strips
1 pack Shitake mushrooms
1 tablespoon Grated fresh ginger
1 Carrot, grated
1 Green onion, cut or sliced up thin
6 Leaves Chinese cabbage,
cut or sliced up thin
1 cup Bean sprouts
1 cup Another vegetable, julienne
cut or sliced up
1 teaspoon Chinese Five Spice Powder
One fourth cup Low sodium Tamari
1 tablespoon Sherry (optional)
2 tablespoon Cornstartch
Chinese Plum Sauce
Whole wheat chapati

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 One fourth cup water, saut‚ 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
T plum sauce. Cook and stir for 5 min. 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 One half tsp of Plum sace down the center of a warm
chapati. Add some of the vegetabletofu mixture and roll up the chapati.

HELPFUL HINTS: This vegetabletofu mixture could also be served voer rice
or other whole grains.

From _The McGougall Healthsupporting Cookbook Vol. I_, Mary McDougall
(contributed to book by Elaine French).

Uploaded by Sue, S.Smith34.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip