Yield: 8 servings
|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