CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Main dish, Ethnic	8	Servings

INGREDIENTS

1/2	c	Low-sodium soy sauce
1/2	c	Peanut butter
2	tb	Toasted sesame oil
2	tb	Curry powder
3	c	Bok choy; chopped
2	pk	Frozen leaf spinach; thawed and drained (8 oz each)
2	c	Snow pea pods
6		Carrots; sliced into 1/2" thick pieces
2	lg	Red onions; thinly sliced
8	oz	Firm tofu; cut into 1" cubes
2		Green bell peppers; cut into 1/2" thick strips
2		Red bell peppers; cut into 1/2" thick strips

INSTRUCTIONS

Preheat oven to 275 deg.
In a small saucepan, heat soy sauce, peanut butter, sesame oil and curry
over medium heat, stirring until well blended. Add enough hot water to make
a thin sauce, if necessary.
Combine sauce with remaining ingredients in a large roasting pan or
casserole dish. Place in oven and cook, covered, for 2 hours. Serve hot.
Per serving: 445 cal; 17 g prot; 293 mg sod; 64 g carb; 14 g fat; 0 mg
chol; 212 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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