| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetables, China, Archived | 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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