Quick Vlf Vegan Sukiyaki Recipe
Yield: 1 ServingsRecipe by luhu.jp
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 cup: Green onions, cut into 2", (5
Cm) lengths,
1 cup: Celery, cut diagonally into
3/4: ", (2 cm) pieces
1 cup: Chinese cabbage, bok choy,
Or green cabbage,
1/4 cup: Salt-reduced shoyu / soy,
Sauce / tamari,
2 tbsp: Mirin or sake,
1/2 cup: Sugar, (if using mirin,
Reduce to 1/3 C),
Directions:
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. Dont 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
Source from luhu.jp
and mirin. Add cabbage and when getting limp, add all other
ingredients. Cook about 3 minutes. Dont 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
Source from luhu.jp