Macrobiotic Wheat Gluten and Vegetable Stir-fry

Name: Macrobiotic Wheat Gluten and Vegetable Stir-fry
Yield: 2 servings
Cuisine: American
Ingredients: 1 medium Eggplant (slim Japanese type); 1/2 Carrot; 20 cm Burdock root; 1 Green pepper; 15 Fu; 2 tbsp Olive oil; 1/2 teaspoon, minced Garlic; 1/2 teaspoon, minced Ginger; 1 Salt and pepper; 1 1/2 tbsp Soy sauce

cookpad.japan @cookpad_jp

I'm slowly getting into the macrobiotic diet. But for days when I come home late from work, I wondered if I could make something simple yet delicious from fu and leftover vegetables, and this is what I came up with.

I'm not sure if you can call this a tip, but it's more delicious if you don't peel the vegetables and just cut them up into chunks. Recipe by miki21

cookpad.japan @cookpad_jp

I'm not sure if you can call this a tip, but it's more delicious if you don't peel the vegetables and just cut them up into chunks. Recipe by miki21

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Ingredients

2 servings

1 mediumEggplant (slim Japanese type)
1/2Carrot
20cm Burdock root
1Green pepper
15Fu
2 tbspOlive oil
1/2teaspoon, minced Garlic
1/2teaspoon, minced Ginger
1Salt and pepper
1 1/2 tbspSoy sauce

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Steps

1

Roughly chop up the vegetables without peeling. Lightly rehydrate the fu in water. Stir-fry both in olive oil.
2

Adjust the flavor with grated garlic and ginger, a little salt and pepper, and about 1 tablespoon of soy sauce to finish, and it's complete.