| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Digest, July, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | 15 oz can sukiyaki no tomo | |
| (drained, 8.8 oz) | ||
| 1 | 10 6 oz package Mori-Nu Lite | |
| Tofu (or any low fat tofu) | ||
| 1 | c | Green onions, cut into 2" (5 |
| Cm) lengths | ||
| 1 | c | Celery, cut diagonally into |
| 3/4 | " (2 cm) pieces | |
| 1 | c | Chinese cabbage, bok choy, |
| Or green cabbage | ||
| 1/4 | c | Salt-reduced shoyu / soy |
| Sauce / tamari | ||
| 2 | tb | Mirin or sake |
| 1/2 | c | Sugar (if using mirin, |
| Reduce to 1/3 C) |
INSTRUCTIONS
In a large non-stick pan, saute green onions and celery in soy sauce and mirin. Add cabbage and when getting limp, add all other ingredients. Cook about 3 minutes. Don't overcook! Serve with brown rice. Serves 2. Any green vegetables can be added to this dish. For best results, nuke or steam them about 90% done before adding, then gently stir them into the sukiyaki for the last 3 minutes. Per serving: kCalories 248, Fat 2.4 g.(8% CFF), Carbohydrate 44.8 g., Protein 4.7 g. Dietary fiber 3 g. From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney) Fatfree Digest [Volume 9 Issue 18] July 9, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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