Chinese joy pot

Yield: 8 servings

Measure Ingredient
½ cup Low-sodium soy sauce
½ cup Peanut butter
2 tablespoons Toasted sesame oil
2 tablespoons Curry powder
3 cups Bok choy; chopped
2 packs Frozen leaf spinach; thawed and drained (8 oz each)
2 cups Snow pea pods
6 Carrots; sliced into 1/2" thick pieces
2 larges Red onions; thinly sliced
8 ounces Firm tofu; cut into 1" cubes
2 Green bell peppers; cut into 1/2" thick strips
2 Red bell peppers; cut into 1/2" thick strips

Preheat oven to 275 deg.

In a small saucepan, heat soy sauce, peanut butter, sesame oil and curry over medium heat, stirring until well blended. Add enough hot water to make a thin sauce, if necessary.

Combine sauce with remaining ingredients in a large roasting pan or casserole dish. Place in oven and cook, covered, for 2 hours. Serve hot.

Per serving: 445 cal; 17 g prot; 293 mg sod; 64 g carb; 14 g fat; 0 mg chol; 212 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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