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Title: Baby Corn, Bok Choy, & Tofu Stir-Fry--Lowfat
Categories: Diet Vegetable Chinese Brownies
Yield: 8 Servings

  Formatted for MM by
  Diane crhn32b
2tsToasted sesame oil
1/2tbGinger -- finely chopped
1lgGarlic clove -- finely
  Choped
4cBok choy -- cut diagonally
  Into 1" slices
3/4lbFirm tofu -- drained and
  Cut
  Into 1" chunks
1cn15oz Baby Corn
1tbDry sherry
1/2tbChili paste with soy bean
1 1/2tbHoisin sauce
1tbWater
1tbCornstarch

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 =20

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Recipe By :=20

From: Stacy Hansen
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