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Quick vlf vegan sukiyaki

Yield: 1 Servings

Ingredients:

• 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 c Green onions cut into 2" (5 Cm) lengths
• 1 c Celery cut diagonally into
• 3/4 " (2 cm) pieces
• 1 c Chinese cabbage bok choy Or green cabbage
• 1/4 c Salt-reduced shoyu / soy Sauce / tamari
• 2 tb Mirin or sake

Instructions:

1/2 c Sugar (if using mirin 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 2.4 g.(8% CFF) Carbohydrate 44.8 g. Protein 4.7 g. Dietary fiber 3 g. From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney) Fatfree Digest [Volume 9 Issue 18] July 9 1994 Formatted by Sue Smith S.Smith34 TXFT40A@Prodigy.com using MMCONV

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