A hearty yet light meal to fortify the digestive system, dill is the magic ingredient!

Yields1 Serving
 1 egg
 1 onion, sliced
 2 stalks celery, sliced
 1 cup smoked tofu, julienne
 1 can water chestnuts, drained and sliced
 2 tablespoons oil
 1 teaspoon mushroom powder
 Salt to taste
 Splash of Chinese rice wine
 3/4 cup fresh dill, chopped
1

Scramble the egg in a hot, oiled wok.

2

Remove from the pan, chop it in small pieces and set aside.

3

Heat the oil in a wok.

4

Toss in the onions, celery, tofu and water chestnuts.

5

Add the salt and mushroom powder. Saute for a few minutes.

6

Add a splash of rice wine, toss and remove from heat.

7

Add the dill and mix well.

8

Spoon into the wraps or eat as is!

Ingredients

 1 egg
 1 onion, sliced
 2 stalks celery, sliced
 1 cup smoked tofu, julienne
 1 can water chestnuts, drained and sliced
 2 tablespoons oil
 1 teaspoon mushroom powder
 Salt to taste
 Splash of Chinese rice wine
 3/4 cup fresh dill, chopped

Directions

1

Scramble the egg in a hot, oiled wok.

2

Remove from the pan, chop it in small pieces and set aside.

3

Heat the oil in a wok.

4

Toss in the onions, celery, tofu and water chestnuts.

5

Add the salt and mushroom powder. Saute for a few minutes.

6

Add a splash of rice wine, toss and remove from heat.

7

Add the dill and mix well.

8

Spoon into the wraps or eat as is!

VEGGIE DILL WRAP

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