Chinese Kabobs with Plum Sauce
INGREDIENTS:
1/2 c Low-sodium soy sauce
1/2 c Peanut butter
2 tb Toasted sesame oil
2 tb Curry powder
3 c Bok choy; chopped
2 pk Frozen leaf spinach; thawed
-and drained (8 oz each)
2 c Snow pea pods
6 Carrots; sliced into 1/2"
-thick pieces
2 lg 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
1/2 c Low-sodium soy sauce
1/2 c Peanut butter
2 tb Toasted sesame oil
2 tb Curry powder
3 c Bok choy; chopped
2 pk Frozen leaf spinach; thawed
-and drained (8 oz each)
2 c Snow pea pods
6 Carrots; sliced into 1/2"
-thick pieces
2 lg 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
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