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Mu Shui Tofu

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      Title: MU SHUI TOFU
 Categories: Vegetarian, Mcdougall, Asian
      Yield: 1 Servings
 
    1/2 ea Block of tofu, frozen,
           - thawed & cut into thin
           - strips
      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 thin
      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
           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 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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