Ingredients:
1 T. olive oil
1/4 c. water
1/2 t. salt
1/2 t. onion powder
1 t. chicken-style seasoning
3 c. sliced celery
1 c. sliced onions
1 c. soybean sprouts
1 c. sliced mushrooms
1 c. cubed tofu
1/4 c. green peas
1/4 c. minced parsley
1 1/4 c. water
1/2 t. salt
1 1/4 T. cornstarch
Directions:
In a large skillet heat oil, water, salt, onion powder, and chicken-style seasoning. Add vegetables. Cover; steam for 15 minutes. Add tofu, peas, and parsley. For sauce: stir cornstarch into cool water. Heat and stir until thick and clear. Pour this sauce over vegetables. Serve over brown rice. Serves 8.
Nutritional Information:
Calories per serving: 119; protein: 6 grams; carbohydrate: 9 grams; fat: 8 grams; cholesterol: 0.0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., serves on the faculty of the Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, Loma Linda, California. Myrna Guizar became a registered dietitian at Loma Linda University, where she was a student of Georgia's. Myrna teaches nutrition in the WIC program of Riverside County Public Health Department, Riverside, California.
