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Title: Mu Shui Tofu
Yield: 1 Servings

Ingredients

    1/2 ea block of tofu, frozen, 
           -thawed & cu; t into thin  s
      1 pk shitake mushrooms
      1 tb grated fresh ginger
      1 ea carrot, grated
      1 ea green onion, sliced thin
      6 ea leaves chinese cabbage, 
           -sliced thi; n
      1 c  bean sprouts
      1 c  another vegetable, julienne
           - sliced
      1 ts chinese five spice powder
    1/4 c  low sodium tamari
      1 tb sherry (optional)
      2 tb cornstartch
      1    chinese plum sauce
      1    whole wheat chapati

Instructions

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, 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 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 voer
rice or other whole grains.

From _The McGougall Health-supporting 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

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