A big hit for dinner inspired by the delicious gingered chicken and green beans I had at Panda North in Brattleboro, Vermont (best Chinese restaurant in Vermont in my opinion).
This is my vegetarian version of a gingered entree.
green and long purple beans cut into 1-1/2″ pieces
slices of baby bell pepper (optional)
creaming onions, the ends chopped off and skinned
julienned fresh garlic
chopped fresh ginger
low-sodium chicken broth
low-salt tamari or soy sauce
tofu chunks, cubed (pre-sauteed in olive oil or fresh)
almond slivers (optional)
Saute onions, garlic and ginger in olive oil until turning clear or slightly browned. Add beans, peppers, broth, tamari, tofu. Cook to desired tenderness. Just before serving, sprinkle on the almond slivers and mix around being sure to get lots of the brown sauce on the slivers. The dish will have a nice gingery, garlicky, oniony aroma.
The Muses of Happiness 
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