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I got this recipe at a fundraising event many years ago. It’s a great recipe to use when you want a lighter, non-meat version of the classic Chinese dish. Your family might not even notice the difference.
2 tablespoons oil
1 onion, diced
2 stalks of celery, sliced thinly
1/2 cup sliced mushrooms
1 teaspoon salt
1/2 cup water
5 ounces (140 grams) Gefen Tuna, drained
1 tablespoon Glicks Soy Sauce
1 tablespoon Gefen Cornstarch
2 tablespoons water
rice, for serving
In a medium-sized pot, heat oil.
Add onions and fry until soft and translucent.
Add celery and mushrooms and stir.
Add salt and half a cup water, cover, and bring mixture to a boil.
Add tuna and soy sauce.
Mix well and cook on low heat for 30 minutes.
In a small cup, combine cornstarch and two tablespoons water until smooth. Slowly pour into tuna mixture, stirring constantly until the mixture thickens.
Serve hot on a bed of rice.
This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.
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