Yield: 2 Servings
|1 teaspoon||Diet margarine|
|1 \N||Carrot; diagonally sliced|
|1 \N||Celery rib; diagonally sliced|
|2 \N||Scallions; diagonally sliced|
|2 tablespoons||Vegetable broth|
|1 cup||Shredded cabbage (savoy; bok choy, nappa)|
|4 ounces||Snow peas|
|½ cup||Vegetable broth|
|1 tablespoon||Teriyaki sauce; or Gourmet Sauce|
|\N \N||Water as needed|
Heat wok with the diet margarine and quickly add the carrot, celery, and onion. Stirfry about 2 mins; add 2 tablespoons broth, cover; reduce heat and steam 2 mins. Remove lid; add cabbage and peapods; water if needed, cover and steam for about 2 minutes. Mix the broth with the bottled sauce and the cornstarch. Add to the wok and make a sauce, adding water as needed. Serve at once. PER SERVING: 129 cals, 2⅗ g fat, 16.9% Serve with rice or noodle.
VARIATION: add 4 ounces cooked teriyaki chicken filet, shredded or minced.
PER SERVING: 199 cals, 3½ g fat, 15⅖% contact: phannema@... PANTRY: Yasida Gourmet Sauce or Sagawa Teriyaki Sauce. I Can't Believe It's Not Butter, Light.
Recipe by: Hanneman (Nov97)
Posted to Digest eat-lf.v097.n292 by KitPATh <phannema@...> on Nov 17, 1997