| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Eat-lf, Sauce, Tested, Vegetable | 2 | Servings | |
INGREDIENTS
| 1 | ts | Diet margarine |
| 1 | Carrot; diagonally sliced | |
| 1 | Celery rib; diagonally sliced | |
| 2 | Scallions; diagonally sliced | |
| 2 | tb | Vegetable broth |
| 1 | c | Shredded cabbage (savoy; bok choy, nappa) |
| 4 | oz | Snow peas |
| 1/2 | c | Vegetable broth |
| 1 | tb | Teriyaki sauce; or Gourmet Sauce |
| 1 | ts | Cornstarch |
| Water as needed |
INSTRUCTIONS
SAUCE Heat wok with the diet margarine and quickly add the carrot, celery, and onion. Stirfry about 2 mins; add 2 tablespoons broth, cover; reduce heat and steam 2 mins. Remove lid; add cabbage and peapods; water if needed, cover and steam for about 2 minutes. Mix the broth with the bottled sauce and the cornstarch. Add to the wok and make a sauce, adding water as needed. Serve at once. PER SERVING: 129 cals, 2.6 g fat, 16.9% Serve with rice or noodle. VARIATION: add 4 ounces cooked teriyaki chicken filet, shredded or minced. PER SERVING: 199 cals, 3.5 g fat, 15.4% contact: phannema@wizard.ucr.edu PANTRY: Yasida Gourmet Sauce or Sagawa Teriyaki Sauce. I Can't Believe It's Not Butter, Light. Recipe by: Hanneman (Nov97) Posted to Digest eat-lf.v097.n292 by KitPATh <phannema@wizard.ucr.edu> on Nov 17, 1997
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