| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Each red bell peppers strips and celery |
| 1 1/2 |
ts |
Vegetable oil |
| 1 |
ts |
Minced pared gingerroot |
| 1 |
sm |
Garlic clove, minced |
| 2 |
tb |
Dry sherry |
| 1 |
ts |
Hoisin sauce |
| 1 |
ts |
Reduced sodium soy sauce |
| 1/2 |
ts |
Chinese sesame oil |
| 1/2 |
lb |
Firm-style tofu, cut into cubes |
| 1/2 |
c |
Sliced scallions, green portion only |
INSTRUCTIONS
In 1 qt microwaveable casserole combine pepper, celery, oil, gingerroot and
grlic and stir to coat. Microwave on HIGH for 2 minutes, stirring once
halfway through cooking. Add sherry, hoisin sauce, soy sauce, and sesame
oil and stir to combine; microwave on HIGH for 1 minute. Add tofu and
microwave on HIGH for 1 minute; sprinkle with scallions. 2 servings.
Approx time: 15 minutes
Per serving 256 calories; 19 g protein; 15 g fat; 13 g carbohydrate; 265 mg
calcium; 316 mg sodium; 0 g cholesterol; 1 g dietary fiber.
***Weight Watchers Healthy Life-Style Cookbook
Posted to EAT-L Digest 05 Sep 96
From: "Anita M. Cousar" <Aaliyah618@AOL.COM>
Date: Thu, 5 Sep 1996 18:11:50 -0400
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