Difference between revisions of "Spiced Bok Choy and Tofu"
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== Description == | == Description == | ||
This dish is a simple 30-minute meal. For an extra-spicy entree, leave the seeds in the jalapeno; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using. | This dish is a simple 30-minute meal. For an extra-spicy entree, leave the seeds in the jalapeno; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using. | ||
| − | * | + | * <ref>"Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/</ref> |
* Source: ''Vegetarian Times'', Issue: March 1, 2004 p.51 | * Source: ''Vegetarian Times'', Issue: March 1, 2004 p.51 | ||
* Serves: 4 | * Serves: 4 | ||
| Line 19: | Line 19: | ||
* 1 lb [[firm tofu]], at room temperature, cubed | * 1 lb [[firm tofu]], at room temperature, cubed | ||
| − | == | + | == Procedures == |
# Heat oils in a large skillet or wok over high heat. | # Heat oils in a large skillet or wok over high heat. | ||
# Add [[bok choy]] and [[mushroom]]s, and stir-fry for 5 minutes, or until tender-crisp. | # Add [[bok choy]] and [[mushroom]]s, and stir-fry for 5 minutes, or until tender-crisp. | ||
| Line 31: | Line 31: | ||
* 360 Calories | 25g Protein | 18g Total fat | 35g Carbs | 8g Fiber | 2g Sugars | * 360 Calories | 25g Protein | 18g Total fat | 35g Carbs | 8g Fiber | 2g Sugars | ||
| − | + | ==References== | |
| − | [[Category: | + | <references/> |
| + | [[Category:Diabetic-Friendly Recipes]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
Latest revision as of 08:34, 14 July 2012
Description
This dish is a simple 30-minute meal. For an extra-spicy entree, leave the seeds in the jalapeno; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.
- [1]
- Source: Vegetarian Times, Issue: March 1, 2004 p.51
- Serves: 4
Ingredients
- 1 tbsp peanut or vegetable oil
- 1 tbsp dark sesame oil
- 9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
- 4 cups sliced shiitake mushroom caps
- 1 cup sliced scallions
- 2 garlic cloves, minced
- 1 jalapeño, minced
- 1 tbsp grated fresh ginger
- 3 tbsp water
- 3 tbsp low-sodium soy sauce
- 1 tsp granular sugar substitute
- 1 lb firm tofu, at room temperature, cubed
Procedures
- Heat oils in a large skillet or wok over high heat.
- Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp.
- Add scallion, garlic, jalapeño and ginger, and stir-fry for 1½ minutes.
- Meanwhile, mix water, soy sauce and sugar substitute together in a cup.
- Stir into bok choy mixture, and top with tofu.
- Cover, and cook just to heat through, for 1 minute.
Nutritional information
Per serving:
- 360 Calories | 25g Protein | 18g Total fat | 35g Carbs | 8g Fiber | 2g Sugars
References
- ↑ "Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/
