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