Baby Corn Bok Choy Tofu Stir Fry Lowfat

Ingredients

1 formatted for mm by 1 diane crhn32b 2 tsp toasted sesame oil 1/2 tbsp ginger -- finely chopped 1 large garlic clove -- finely 1 choped 4 cup bok choy -- cut diagonally 1 into 1 slices 3/4 lb firm tofu -- drained and 1 cut 1 into 1 chunks 1 can 15oz baby corn 1 tbsp dry sherry 1/2 tbsp chili paste with soy bean 1 1/2 tbsp hoisin sauce 1 tbsp water 1 tbsp cornstarch	Advertisements

Preparation
 
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 <schansen@pacificrim

 

 
Servings: 8

 

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