Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-Cal Vegetables
Chinese Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Formatted for MM by
Diane crhn32b
2 ts Toasted sesame oil
1/2 tb Ginger -- finely chopped
1 lg Garlic clove -- finely
Choped
4 c Bok choy -- cut diagonally
Into 1" slices
3/4 lb Firm tofu -- drained and
Cut
Into 1" chunks
1 cn 15oz Baby Corn
1 tb Dry sherry
1/2 tb Chili paste with soy bean
1 1/2 tb Hoisin sauce
1 tb Water
1 tb Cornstarch
Heat the oil in a wok or 12-inch fry pan. Add the
ginger and garlic, and cook over medium heat for 30
seconds. Add the bok choy, and cook until the leaves
soften and turn a deeper green. Add the tofu, baby
corn, sherry, chili paste, and hoisin sauce, and cook
for 2 minutes on medium heat, stirring frequently. In
a small bowl, combine the water and cornstarch,
stirring until smooth. Move the stir-fry ingredients
to the sides of the pan to make a well in the center
of the wok or fry pan, and add the cornstarch to the
liquid remaining in the well. Stir until the
cornstarch clarifies and the mixture thickens. Move
the stir-fry ingredients into the well and coat them
with the sauce. Serve immediately. YIELD: Makes 8 (1/2
cup) servings Each serving: 89 cals, 6gm protein,
3.7gm total fat, 11.3gm carbo, 0mg chol, 2.6gm fiber,
80mg sodium, 99mg calcium Exchanges: 1/4 fat, 3/8
meat, 1/10 starch, 2 vegetable SOURCE: The N/S Flavor
Set-Point Weight-Loss Cookbk
