The China Rose

Verdad for Todos

Soba Veggie Stirfry

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Saute the following in organic canola (or other oil) on med. high heat, stirring occasionally until soft and onion is golden:

3-4 cloves garlic, diced

1 onion, chopped

2-3 zucchini, sliced

1 heaping tsp. hot pepper flakes

2 handfuls mushrooms, slived

5 pieces candied ginger (or 2 T freshly grated)

2/3 block tofu, drained and crumbled

Add 1-2 cups cooked greens (I used frozen spinach) and stir well

Season with soy souce and a soupcon of salt. Contine to cook on low heat.

Stir in 2 “bunches” of soba noodles that have been cooked for 5 minutes and drained. Mix well, taste for seasoning and garnish with a

vegan nori sprinkle and some black sesame seeds. This is a very mellow dish: not too spicy, not too bland, soft and richly colored — and vegan deluxe.

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Written by chinarose

April 1, 2010 at 8:42 pm

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