Ants on the Tree

Schezwan style jai (monk food)


1 C reconstituted TVP - (see Hint below)
2 1/2 oz bean thread - (dried mung bean noodles)
3 T minced green onion
2 t hot bean paste
1 t minced ginger
2 C vegetable stock
2 T salt-reduced soy sauce or tamari
1 t sugar, succanat or honey
1/2 t salt - (omit if using regular strength soy sauce or tamari)
6 drops dark sesame oil (for flavor only)

Soften bean thread in warm water, cut to long sections. Reconstitute TVP in pot or wok. Add 2 tablespoons minced green onion, 2 teaspoons hot bean paste and 1 teaspoon minced ginger. Cook over medium heat until fragrant. Add 2 cups stock, 2 tablespoons soy sauce, 1 teaspoon sugar and 1/2 teaspoon salt and bean thread. Reduce heat to low and simmer for 5 minutes. Mix in six drops of sesame oil, and then sprinkle on minced green onion and serve.

For variety add your favorite vegetables: snow peas, diced carrots, broccoli, tiny sweet peas, any type of diced cabbage, green sweet peppers or any others.

6 servings, each each 159 calories, 8% from fat (1.62 g), 22% from carbohydrates (9.09 g), 70% from protein (28.2 g). Sodium 266 mg.


Healing Heart Hint:

TVP (textured vegetable protein) comes in different sizes, from small granules that are like ground meat to larger chunks. This dish uses the smaller bits. To reconstitute, pour 7/8 of a cup of boiling water or vegetable stock over one cup of TVP and let sit a few minutes until softened.

Ordinarily, none of our recipes have any added oil. Adding one drop of oil per serving will not raise the fat percentage greatly, but can impart flavors and textures that cannot be matched otherwise.

Dark sesame oil is one of the most flavorful of seasoning oils and just a few drops goes a long way. It is most often used in oriental recipes. It is for flavor only, other oils are not needed.


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