Ingredients:
2 tablespoons canola oil or 2 tablespoons corn oil
1 cup chopped onions
3 cups water
1 pinch salt
1 1/2 cups whole spelt
1 1/2 lbs bok choy, chopped into 1 inch pieces
1 1/2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 tablespoons rice wine or 2 tablespoons dry sherry
1 teaspoon cornstarch
3 cloves garlic, minced
1 red bell peppers, seeded and cut into thin julienne strips
8 ounces firm tofu, cut into 1/2 inch cubes
2 teaspoons dark sesame oil
1/4 cup chopped toasted cashews
Directions:
Preparation: In a saucepan, heat one tablespoon of the canola or corn oil over medium heat.
Add the onion, and saute for five minutes or until the onion softens.
Add the three cups water and a pinch of salt, and bring the water to a boil.
Add the spelt, turn the heat to low, and cover the pan.
Simmer for 45 minutes.
In a small bowl, stir together the sugar, soy sauce, vinegar, three tablespoons of water, the rice wine, and cornstarch.
About ten minutes before the spelt is done, heat a wok or large skillet (preferably non-stick) with the remaining tablespoon of canola or corn oil over medium heat.
Add the minced garlic and bok choy and turn the heat to high.
Stir for for two to three minutes, then add the red pepper and the soy-cornstarch mixture.
Cover the pan, turn the heat back down to medium, and simmer the vegetables for eight minutes.
Stir the vegetables, and add the tofu and the sesame oil.
Toss gently.
Spoon the spelt onto the plates, then spoon the choy- tofu mixture over the grain.
Sprinkle the plates with the chopped cashews, and serve.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.