| 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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