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| Home -> [Asian, Chinese, Ethnic, Vegetables] -> [Joy pot Recipe] |
Joy pot
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Asian, Chinese, Ethnic, Vegetables |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Low-sodium soy sauce | | 1/2
| cup | Peanut butter | | 2
| tbsp | Toasted sesame oil | | 2
| tbsp | Curry powder | | 3
| cup | Bok choy, chopped | | 2
| pack | Frozen leaf spinach, thawed | | | -and drained (8 oz each) | | 2
| cup | Snow pea pods | | 6
| | Carrots, sliced into ? | | | -thick pieces | | 2
| large | Red onions, thinly sliced | | 8
| oz | Firm tofu, cut into 1" cubes | | 2
| | Green bell peppers, cut into | | | -? thick strips | | 2
| | Red bell peppers, cut into | | | -? thick strips |
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Procedures:
| 1 | Preheat oven to 275 deg. | | 2 | in a small saucepan, heat soy sauce, peanut butter, sesame oil and curry over medium heat, stirring until well blended. | | 3 | Add enough hot water to make a thin sauce, if necessary. | | 4 | combine sauce with remaining ingredients in a large roasting pan or casserole dish. | | 5 | Place in oven and cook, covered, for 2 hours. | | 6 | Serve hot. | | 7 | per serving: 445 cal; 17 g prot; 293 mg sod; 64 g carb; 14 g fat; 0 mg chol; 212 mg calcium |
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