Wednesday, October 10, 2012
Gluten Free Chow Mein with Napa Cabbage and Almonds
Tender broccoli, napa cabbage, water chestnuts, firm tofu, almonds and shiitake mushrooms sauteed together for a quick chow mein minus the noodles.
Vegetable Chow Mein with No Noodles
2 tbl extra virgin olive oil
1 tsp toasted sesame oil
1" piece fresh ginger, minced
3 garlic cloves, minced
1 lb extra firm tofu, drained, pressed, medium dice
1 cup thinly sliced shiitake mushrooms
salt and pepper
1 whole napa cabbage, thinly sliced (about 4 cups)
2 cups broccoli (1 head), medium florets
1 celery stalk, minced
1/2 bunch of scallions, green parts only, medium dice, divided
4 oz can sliced water chestnuts, drained and rinsed
1/4 cup gluten free soy sauce or raw coconut aminos
1 tsp sriracha or hot chili sauce
1/4 cup toasted, slivered almonds
2 tbl sesame seeds
Add both oils, ginger and garlic into a large, cold pan and turn on the heat to medium high.
Once the garlic has toasted, add the tofu and mushrooms and season with salt and pepper. Cook for 7-10 minutes until the tofu has browned.
Add the cabbage, broccoli, celery, 1/2 of the scallions, water chestnuts, soy sauce and sriracha and cook until the cabbage has wilted and the broccoli is tender, 10 more minutes.
Toss with almonds and sesame seeds.