Chinese Joy Pot
chinese, main dish, tofu, vegetarian
1/2 cup low-sodium soy sauce
1/2 cup peanut butter
2 tablespoon toasted sesame oil
2 tablespoon curry powder
3 cup bok choy; chopped
2 pkg frozen leaf spinach; thawed and drained (8 oz
2 cup snow pea pods
6 carrots; sliced into 1/2 thick pie
2 large 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
Yield: 8 servings