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 \N | Carrots; sliced into 1/2\" thick pieces |
| 2 larges | Red onions; thinly sliced |
| 8 ounces | Firm tofu; cut into 1\" cubes |
| 2 \N | Green bell peppers; cut into 1/2\" thick strips |
| 2 \N | 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