Vegetarian Soup 2 tbsp peanut oil

RECIPES CONTINUED

STEAMED STUFFED TOFU 1- 16 oz pkg. Tofu, cubed ½ lb boneless white fish fillet

½ lb shrimp shelled and deveined ½ tsp salt

1 tbsp sesame oil

1 tbsp finely grated ginger

1 clove minced garlic

3 tbsp soy sauce

1/8 cup green onion, chopped ¼ tsp white pepper

1 tbsp rice wine

1 tbsp cornstarch ½ egg white

Gently rinse tofu cubes and place on a plate. Allow to drain off excess liquid for several hours. Mince fish and shrimp and combine with seasoning ingredients. Cut tofu in half lengthwise, then divide each half into 4 pieces. Remove 1 tablespoon tofu from each piece and stuff with a heaping tablespoon of filling (wet finger to smooth top off filling). Arrange stuffed tofu on heat-proof plate, place the plate into steam tray, and sprinkle with ginger. Put water in pot, then place the steam tray in the cooker. Steam for 15 minutes. Drain off liquid, pour on soy sauce and sesame oil. Serve with rice. Makes 4 servings.

6 cups water

1 small cabbage

1 tbsp soy sauce 1/2 cup carrots 1 tsp sherry

3 celery stalks

1 scallion

1 tsp salt dash of pepper

Cut cabbage, carrots, celery and scallion into strips. Heat oil in a fry pan, add
vegetables and stir-fry about 2 to 3 minutes or until they begin to soften. Add water, soy
sauce, sherry, salt, pepper and vegetables to the cooking pot. Cook for about 30
minutes or until done.	14