Beet Greens, Swiss Chard and Vegetable Stir Fry with Apricot Sauce (Chinese Style)

From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."   "Let no animal die that we may live!"

| Home Page | Recipes Table of Contents |

Beet Greens, Swiss Chard and Vegetable Stir Fry with Apricot Sauce (Chinese Style)

Ingredients

1 bunch Beet Greens (tops from beets)
1 bunch Swiss Chard
1 Green Cabbage, medium size
1 lb. Carrots
4 ribs Celery
1-1/2 lbs. Onions
1 lb. Green Beans, fresh or frozen
1 lb. Peas, frozen
2 lbs. Tofu, firm
2 tbsp. Ginger, ground
Hot Sauce or Cayenne Pepper (to taste)
10-12 Apricots, pitted fresh or 24 dried halves
8-10 Dates, pitted
4 tbsp. Sesame Seeds
2 tbsp. Corn Starch
1/4 cup Soy Sauce or Bragg Aminos
1/4 tsp. Smoke Flavor
3 cups Brown Rice cooked in 6 cups Water
(To enlarge the photo of the beet green, Swiss chard stir fry, click on the photo or link)

Preparation

This recipe will make 6 to 8 servings as a main meal.  We prepare it in our wok, but it can also be made in a large pot on the stove top, or in a large baking dish in the microwave oven.

We begin by placing the rice pot and water on the stovetop and turning the heat on to high.

While the rice water is heating, we start washing, cleaning and peeling the vegetables.

When the rice water begins to boil, add the rice, cover, and lower the heat to simmer, and cook until all of the water is absorbed into the rice, then turn off the heat.

Use a food processor to shred and cut the vegetables, which are then placed in the wok. Add the green beans, peas, ginger, and hot sauce.

We add about 1/2 cup of water to the wok to aid in stir frying.

While the veggies are cooking, we alternate back and forth between our stir frying and preparing the sauce and cubing the tofu

Place the apricots, dates, sesame seeds, soy sauce, corn starch, and smoke flavor in the container of a high speed blender with 3/4 cup of water.  Cover, and run the blender at high speed until the contents are smooth.

Cut the blocks of tofu into small cubes.

When the veggies are cooked, reduce the heat to simmer and add the sauce and cubed tofu and mix for a few more minutes to thicken and blend the sauce with the other ingredients.

Serve over a bed of brown rice and enjoy!

Ingredients Information


Apricots

Apricots - Dried

Beans, Green

Beets

Bragg Liquid Aminos

Cabbage, Green

Carrots

Celery

Corn Starch

Dates, Deglet

Ginger, ground

Onions, Yellow

Peas, Green Frozen

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Rice, Brown

Sesame Seeds

Smoke Flavor, Liquid

Soy Sauce

Swiss Chard

Tofu, block

Utensils and Equipment Information


Dish, Ceramic Baking

Food Processor

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

Vita-Mix

Wok, Stainless Steel