Melt half the butter in a large skillet and saute the celery for 3 minutes.
Add bean sprouts, snow peas, carrot and soy (tamari). Saute 3 minutes; add spices and mix.
Transfer the mixture to a medium sized casserole, sprinkle with wheat germ, dot with remaining butter (margarine).
Bake at 350 F for 40 minutes or until the top is crisp and brown. Sprinkle with almonds and serve.
Ingredients:
1/4 cup butter or 1/4 cup margarine
2 cups celery, washed and sliced 1/2 inch diagonal cuts ( or one head of Chinese celery, trimmed coarsely chopped)
1/2 cup mung bean sprouts
1/2 cup fresh snow peas
1/2 cup carrots, cleaned, shredded
2 teaspoons soy sauce ( or tamari)
salt & pepper
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
1/2 cup wheat germ
1/4 cup slivered almonds
Steps/Methods:
Melt half the butter in a large skillet and saute the celery for 3 minutes.
Add bean sprouts, snow peas, carrot and soy (tamari). Saute 3 minutes; add spices and mix.
Transfer the mixture to a medium sized casserole, sprinkle with wheat germ, dot with remaining butter (margarine).
Bake at 350 F for 40 minutes or until the top is crisp and brown. Sprinkle with almonds and serve.
