Makes:
6 servings

Ingredients:

• 4 whole mushrooms, sliced
• 1 ounce dried bean curd
• 1 teaspoon Chinese black beans, lightly crushed
• 3 cups carrots, chopped
• 3 cups green peppers, sliced
• 2 cups onions, chopped
• 1 cup celery, sliced
• 3 teaspoons garlic, minced
• 1 teaspoon gingerroot, minced
• 2 cups vegetable stock
• 1/2 cup water chestnuts, sliced
• 1/4 cup soy sauce (reduced-sodium)
• 1/4 cup broccoli, chopped
• 2 tablespoons ketchup
• 1 tablespoon honey
• 16 ounces firm tofu, cut in cubes
• 2 cups bean sprouts
• 2 tablespoons cornstarch

Directions:

• In a medium-sized bowl, cover the mushrooms with warm water and soak for 15-20 minutes. Drain, saving the liquid, and set aside.
• In a large flat dish, soak the dried bean curd in 1 cup of warm water for 5 minutes.
• In a small bowl, soak the black beans in 1/4 cup water for 15-20 minute. Drain and set aside.
• In a saucepan, saute the carrots, peppers, onions, celery, garlic, and ginger in 1/4 cup vegetable stock for 5 minutes. Add the remaining vegetable stock, black beans, mushrooms, and leftover liquid. Add the bean curd, water chestnuts, broccoli, 1/2 cup warm water, soy sauce, ketchup, and honey. Stir well.
• Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the tofu and simmer for 10-12 minutes. Add the bean sprouts and simmer for 2-4 minutes. Dissolve the cornstarch in 4 tablespoons of cold water and add to saucepan. Stir well, and continue to simmer until the sauce has thickened. Serve over rice or noodles.

Nutritional Information:

• Serving size: 2 cups
• Calories: 190
• Fat: 2 g
• Cholesterol: 0 mg
• Protein: 10 g
• Fiber: 5 g
• Sodium: 460 mg