Yield: 1 servings
|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