| 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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