Tossing Fresh Vegetables In The Wok
Dr. and Master Zhi Gang Sha is a world-renowned miracle soul healer. He is the founder of Soul Mind Body Medicine and was trained as a conventional medical doctor in China, and as a doctor of traditional Chinese medicine in China and Canada.
Founder of the Institute of Soul Healing and Enlightenment and the Love Peace Harmony Movement, Sha is a grandmaster of many ancient disciplines. In 2006, he was honored with the prestigious Martin Luther King Jr. Commemorative Commission Award for his humanitarian efforts.
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Sha will be back in Hawaii May 21-27 in a series of soul-healing events at Sheraton Princess Kaiulani. This year’s presentations will focus on Tao wisdom. Participants will be empowered with sacred wisdom, knowledge and practical techniques to self-heal and self-clear soul, heart, mind and body blockages and transform their lives. Visit drsha.com for more information.
Although Sha spends most of his time traveling the world, he says he always enjoys coming to Hawaii where it’s so easy to find simple, healthy meals in abundance. This column is dedicated to him.
VEGETARIAN TOFU STIR-FRY
• 1 (14-ounce) package extra-firm tofu, drained and cut into cubes
• 4 cups small broccoli florets
• 2 cups thinly sliced, peeled carrots
• 1 cup Chinese peas, trimmed
• 2 teaspoons finely minced ginger root
• 3 cloves minced garlic
• salt and pepper, to taste
• 2 tablespoons canola oil
• 1/2 cup low-sodium vegetable broth combined with 1 tablespoon cornstarch
Put tofu into marinade and refrigerate for about 1 hour. Drain tofu and reserve marinade.
Heat oil in wok or nonstick pan and add tofu. Stir-fry tofu until browned on all sides and remove to plate. Add broccoli, carrots, Chinese peas, ginger, garlic, and salt and pepper, to taste, and stir-fry until vegetables are crisp-tender. Mix broth mixture with reserved marinade to combine and add to pan. Turn up heat and stir for a few minutes until broth mixture thickens. Add tofu and heat through.
For Marinade:
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons dark sesame oil
• 2 teaspoons dark brown sugar Combine marinade ingredients and mix well.
This delicious vegetarian stir-fry is easy to make. Have all the ingredients ready before cooking, as it cooks fast. You can experiment and substitute your favorite vegetables. I like to serve this with brown rice.
Native to Asia, ginger root has been used as a spice and medicine for thousands of years, and also medicinally in Asian, Indian and Arabic cultures. In China, for more than 2,000 years, ginger has been consumed to help digestion and treat nausea, upset stomach and diarrhea. Ginger was highly sought after for its medicinal properties and was exported from India to the Roman Empire more than 2,000 years ago. It is used to flavor gingerbread, cakes and cookies, served raw with sushi and is an ingredient in many spice mixes, such as pumpkin pie spice.
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