1 : Box Quick Brown Rice
-- : -- (Vegetable and Herb)
5 : c Water
4 : tb Tamari soy sauce
1 : tb Olive oil
1 : ts Lemon juice
1 : /2 c Mung bean sprouts
5 : c Chicken stock, fat removed
1 : /2 c Tomato juice
1 : lg Carrot, finely chopped
1 : sm Zucchini, cut in /4" slices
1/4 : c Celery, finely chopped
1 : md Onion, finely chopped
1 : /2 c Cabbage, chopped
1/3 : c Alphabet pasta, * see note
2 : Cloves garlic, minced
1/2 : ts Salt
1/4 : ts Pepper
1 : sm Bay leaf
1 : tb Parsley, chopped
1 : lb Lean boneless pork
2/3 : c Dry sherry
1/4 : c Hoisin sauce
1 : tb Fresh ginger, grated
3 : Cloves garlic, minced
1/2 : lb Baby carrots (or carrots cut
-in : -in 2-inch pieces)
1 : tb Cornstarch
Nonstick : Nonstick spray coating
2 : c Fresh pea pods , halved
-crosswise : -crosswise (OR 6 oz
Frozen : Frozen pea pods, thawed and
-halved : -halved crosswise)
1 : tb Cooking oil
1 : cn Oyster, straw, or shiitake
0: In a small bowl, combine the water, miso, soy sauce or tamari, turmeric, basil and dill
1: Set aside
2: In a large frying pan over medium-high heat, saute the peppers, mushrooms and onions in the oil, stirring frequently, for 10 minutes, or until the onions soften
3: Crumble the tofu into small chunks and add to the pan
4: Cook, stirring frequently, for 5 minutes
5: Pour the liquid mixture over the tofu and saute for 2 minutes
6: Serve with a slice of toasted whole grain bread and piece of fruit
7: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
8: File ftp://ftp
9: idiscover
10: co
11: uk/pub/food/mealmaster/recipes/tn-94q3
12: zip