4 dried Chinese black (shiitake) mushrooms
Hot water
2 tsp (10 mL) canola oil
1 carrot, peeled and julienned
5 cups (1.25 L) vegetable broth
¼ cup (60 mL) canned bamboo shoots, drained, julienned
3 tbsp (45 mL) cornstarch, dissolved in ¼ cup (60 mL) cold water
3 tbsp (45 mL) low-sodium soy sauce
⅓ cup (75 mL) plain rice vinegar
¾ tsp (4 mL) ground white pepper
6 oz. (170 g) savory baked or firm tofu, julienned
2 eggs, lightly beaten
2 stalks green onion, thinly sliced
Serving size
1 cup (250 mL)
Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2015 Healthy Living Calendar. To download the latest recipes, visit www.diabetes.ca/calendar.