Braised Chinese Vegetables

Dick Allgire, Health Reporter

POSTED: 2:57 pm HST September 5, 2006

You can add or substitute other vegetables- whatever tastes good to you.

Ingredients:

4 TBS peanut oil

2 TBS light soy sauce

1 1/2 TBS brown sugar

a few drops of sesame oil

1/3 package of tofu, cut into cubes

a handful of mushrooms, sliced or cut into quarters

a handful of sugar snap peas

1/2 cup of Chinese fungus (I got this in Chinatown. They come dried. You have to soak in warm water for 15 minutes)

1/2 cup bamboo shoots

6 ounces bok choy, sliced

Instructions:

Begin by boiling the tofu in water for a few minutes to "firm" it up. Drain well and set aside.

Heat 3 TBS of the peanut oil in your wok and brown the tofu. Drain and set aside.

Remove the excess oil. Add 1 TBS fresh peanut oil. Add the mushrooms, snap peas, fungus, and bamboo shoots, and then the bok choy. Stir fry for a few minutes until vegetables are done but crunchy. Add the tofu. Add the sauce. Cover and allow to braise over low heat for several minutes. Add a few drops of sesame oil and serve.