Title: Chinese Joy Pot
Categories: Vegetarian Vegan Entree Ethnic
Yield: 8 Servings

1/2	c	Low-sodium soy sauce
1/2	c	Peanut butter
2	tb	Toasted sesame oil
2	tb	Curry powder
3	c	Bok choy; chopped
2	pk	Frozen leaf spinach; thawed and drained (8 oz each)
2	c	Snow pea pods
6		Carrots; sliced into 1/2" thick pieces
2	lg	Red onions; thinly sliced
8	oz	Firm tofu; cut into 1" cubes
2		Green bell peppers; cut into 1/2" thick strips
2		Red bell peppers; cut into 1/2" thick strips

Preheat oven to 275 deg.

In a small saucepan, heat soy sauce, peanut butter, sesame oil and curry over medium heat, stirring until well blended. Add enough hot water to make a thin sauce, if necessary.

Combine sauce with remaining ingredients in a large roasting pan or casserole dish. Place in oven and cook, covered, for 2 hours. Serve hot.

Per serving: 445 cal; 17 g prot; 293 mg sod; 64 g carb; 14 g fat; 0 mg chol; 212 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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