Hawaiian-style Vegetarian Delight
Each time I cook a vegetarian dish consisting of a mixture of vegetables, I usually like to call it vegetarian delight. And every time I use pineapple in my preparation, I’d call it Hawaiian-style. And this is exactly what this dish is — a Hawaiian-style vegetarian delight. I’ve included tofu in this one to take care of the protein. Everything else outside of the pineapple are favorite vegetables like snow peas, celery, button mushrooms, black fungus, red bell pepper, green peas, tomatoes, ginger, garlic and onions. It doesn’t take a lot of time to prepare this recipe. Just a few minutes of sautéing the vegetables enough to make them tender but still crisp.
1 cup fried tofu, sliced into 1-inch cubes
1 cup snow peas 1 cup button mushrooms, sliced
1 cup dried black fungus (softened by soaking them in water for 30 minutes)
1/2 cup red bell pepper, sliced into 1-inch cubes
1/2 cup sliced celery
3 cloves garlic, peeled and crushed
1 small white or yellow onion, chopped
1 medium tomato, chopped
1 finger fresh ginger, peeled and sliced into thin strips
2 tbsps Olive oil
2 tbsps soy sauce
Salt and pepper to taste
Heat Olive oil in a large wok over medium-high heat. Add garlic and saute until browned. Add onions and cook till translucent. Add ginger. Stir-fry for 1 minute. Add mushrooms and black fungus and cook for 2 minutes. Add tofu, celery and bell pepper. Cook for 2 minutes before adding snow peas and tomatoes. Stir fry for 2 minutes. Add salt and pepper to taste. Add pineapple (and if desired, a little pineapple juice). Add soy sauce. Mix well, reduce heat and let simmer for another 2 minutes. Remove from heat and serve warm with or without steamed rice.