Recipe - Baby Corn Bok Choy And Tofu Stir-Fry--Lowfat

2 teaspoon Toasted sesame oil
One half tablespoon Ginger; finely chopped
1 lg Garlic clove; finely choped
4 cup Bok choy; cut diagonally
Into 1" slices
Three fourths pound Firm tofu; drained and cut
Into 1" chunks
1 15 ounce Cn Baby Corn
1 tablespoon Dry sherry
One half tablespoon Chili paste with soy bean
1 One half tablespoon Hoisin sauce
1 tablespoon Water
1 tablespoon Cornstarch

Heat the oil in a wok or 12inch 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 stirfry 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 stirfry ingredients into
the well and coat them with the sauce. Serve immediately. YIELD: Makes 8
(One half 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:
One fourth fat, 3/8 meat, 1/10 starch, 2 vegetable SOURCE: The N/S Flavor
SetPoint WeightLoss Cookbk