Joy Pot Recipe
Yield: 8 ServingsRecipe by luhu.jp
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 package: Frozen leaf spinach, thawed and drained (8 oz each)
2 cup: Snow pea pods,
6: Carrots, sliced into 1/2" thick pieces
2 large: Red onions, thinly sliced
8 ounce: 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp