- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free
Ingredients
- 1 1/2 tablespoons arrowroot or cornstarch
- 4 tablespoons tamari
- 3 tablespoons canola or peanut oil
- 5 to 6 stalks celery, sliced on diagonal
- 1 large onion, halved and sliced thin
- 1 small or 1/2 large green pepper, sliced thin
- 6 to 8 mushrooms, sliced thin
- 8 oz extra-firm tofu, drained, rinsed and cut into 1-inch cubes
- 1/2 cup whole almonds
- 1 can bamboo shoots, drained
- 1 can water chestnuts, drained and sliced
- 2 cups bean sprouts
Directions
In a small bowl, mix arrowroot into tamari so no lumps remain and set aside. To a thick-bottomed saucepan or wok, add oil and lightly saute over medium heat the celery, onion, green pepper and mushrooms. When vegetables turn bright green and begin to soften, add tofu, almonds, bamboo shoots and water chestnuts, blending gently. Cook for a minute, add bean sprouts, and cook briefly, making sure sprouts stay crisp.
Add arrowroot-tamari mixture, stirring until sauce thickens. (Use more tamari if you prefer a thinner sauce, or more arrowroot if you like it thicker.) Serve hot over rice.
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