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Baby corn, bok choy, & tofu stir-fry--lowfat
Artist: _ Yield: 8
Categories: Asian, Brownies, Cereals, Chinese, Desserts, Ethnic, Low-calorie, Low-fat, Stir-fry, Tofu, Vegetables Rating: no rating.
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Ingredients:
Formatted for MM by
2 tspToasted sesame oil
1/2 tbspGinger -- finely chopped
1 largeGarlic clove -- finely
Choped
4 cupBok choy -- cut diagonally
Into 1" slices
3/4 lbsFirm tofu -- drained and
Cut
Into 1" chunks
1 can15oz Baby Corn
1 tbspDry sherry
1/2 tbspChili paste with soy bean
1 1/2 tbspHoisin sauce
1 tbspWater
1 tbspCornstarch
Procedures:
1Heat the oil in a wok or 12-inch fry pan.
2Add the ginger and garlic, and cook over medium heat for 30 seconds.
3Add the bok choy, and cook until the leaves soften and turn a deeper green.
4Add the tofu, baby corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes on medium heat, stirring frequently.
5In a small bowl, combine the water and cornstarch, stirring until smooth.
6Move 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.
7Stir until the cornstarch clarifies and the mixture thickens.
8Move the stir-fry ingredients into the well and coat them with the sauce.
9Serve immediately.
10Yield: makes 8 (?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: ?fat, 3/8 meat, 1/10 starch, 2 vegetable
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