Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 teaspoon | Cornstarch |
| \N \N | Water as needed |
SAUCE
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