Quick vlf vegan sukiyaki <t>

Yield: 1 servings

Measure Ingredient
1 \N 15 oz can sukiyaki no tomo
\N \N (drained, 8.8 oz)
1 \N 10 6 oz package Mori-Nu Lite
\N \N Tofu (or any low fat tofu)
1 cup Green onions, cut into 2\" (5
\N \N Cm) lengths
1 cup Celery, cut diagonally into
¾ \N \" (2 cm) pieces
1 cup Chinese cabbage, bok choy,
\N \N Or green cabbage
¼ cup Salt-reduced shoyu / soy
\N \N Sauce / tamari
2 tablespoons Mirin or sake
½ cup Sugar (if using mirin,
\N \N Reduce to 1/3 C)

In a large non-stick pan, saute green onions and celery in soy sauce and mirin. Add cabbage and when getting limp, add all other ingredients. Cook about 3 minutes. Don't overcook! Serve with brown rice. Serves 2.

Any green vegetables can be added to this dish. For best results, nuke or steam them about 90% done before adding, then gently stir them into the sukiyaki for the last 3 minutes.

Per serving: kCalories 248, Fat 2⅖ g.(8% CFF), Carbohydrate 44⅘ g., Protein 4.7 g. Dietary fiber 3 g.

From: dp661@... (Dr. Neal Pinckney) Fatfree Digest [Volume 9 Issue 18] July 9, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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