Vegetarianism is a lifestyle choice for many Americans. And while I don’t think that my household will go 100% vegetarian, there are certainly plenty of benefits in trying. A vegetarian diet helps ward off coronary artery disease, helps with dieting and maintaining a healthy weight and, according to some proponents, will help people live longer. From an environmental standpoint, the EPA estimates that chemical and waste runoff from factory farms is responsible for 173,000 miles of polluted rivers and streams. So, in a nod to a diet that fights both disease and pollution, here is a delicious, vegetable-packed recipe to try!
- 1 tbsp vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, finely chopped
- 1 tbsp ginger root, finely chopped
- 16 oz tofu, drained and cut into cubes
- ½ c. water
- 4 tbsp rice wine vinegar
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tsp cornstarch, dissolved
- 2 tbsp water
- 1 carrot, peeled and sliced
- 1 green pepper, seeded and cut into strips
- 1 c. baby corn, drained and cut into pieces
- 1 head bok choy, chopped
- 2 c. mushrooms, chopped
- 1 ¼ c. bean sprouts
- 1 c. bamboo shoots, drained and chopped
- ½ tsp. crushed red pepper
- 2 green onions, thinly sliced
Here’s how to make Vegetable, Bamboo and Tofu Stir-fry:
- In a large skillet, heat oil over medium-high heat.
- Stir in onions and cook for one minute.
- Stir in garlic and ginger and cook for 30 seconds.
- Stir in tofu and cook until golden brown
- Stir in carrots, green peppers and baby corn, cooking for 2 minutes.
- Add the bok choy, mushrooms, bean sprouts, bamboo shoots and crushed red pepper. Heat through.
- Remove from heat.
- In a small saucepan, combine water, rice wine vinegar, honey and soy sauce.
- Bring to a simmer and cook for two minutes.
- Stir in the cornstarch and water mixture.
- Simmer until sauce thickens.
- Pour sauce over vegetables and tofu.
- Garnish with the green onions.
For more delicious bamboo recipes, visit Green Earth News Bamboo Flavors section!