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Filed in Meatless Meals on April 1, 2010 with no comments
I love Asian inspired food, but it can be quite difficult to find any that is completely vegetarian – at least where I live. So I make it myself. The other night we had this attractive and tasty meal. The recipe can also be found in my new book, Homestyle Favorites Made Meatless, which will be available next month!
Rice Noodles and Bok Choy
Cook 8 ounces of rice noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
Meanwhile, chop a small head of bok choy (about 4 cups) and one bell pepper. Drain a can of baby corn.
Chopped Vegetables and Baked Tofu
Heat 2 Tbsp of peanut oil in a large skillet…
View Full Recipe at Wine Barrel Gourmet's Blog
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