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Asian Vegetable Bowl Recipe

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This recipe for Asian Vegetable Bowl is from DENISE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups chopped Scallions or Spring Onions
2 cups Mushroom Pieces and Stems
4 tablespoons Tamari Soybean Sauce
3 teaspoons Ginger
1 clove Garlic
1 pepper Serrano Pepper
1 cup, chopped or sliced Red Tomato
6 ounces Firm Silken Tofu
1 carrot (7-1/2") Carrots
1/2 ounce Cilantro (Coriander)
6 cups Chicken Broth, Bouillon or Consomme
2 cups shredded Chinese Cabbage (Bok-Choy, Pak-Choi)
Directions:
Directions:
In a large saucepan, bring broth and tamari to a boil.
Reduce heat; add bok choy, mushrooms, ginger, garlic (minced) and chili. Simmer for 5 minutes, until bok choy is tender but still crisp and mushrooms are softened.
Add tomatoes, green onions, tofu and carrot. Heat through for 1 minute. Stir in cilantro just before serving.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Also vegetable broth may be substituted for the chicken broth to make it appropriate for Vegetarians and Vegans.

 

 

 

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