Recipe - Chinese Joy Pot

One half cup Lowsodium soy sauce
One half cup Peanut butter
2 tablespoon Toasted sesame oil
2 tablespoon Curry powder
3 cup Bok choy; chopped
2 pack Frozen leaf spinach; thawed
and drained (8 ounce each)
2 cup Snow pea pods
6 Carrots; cut or sliced up into 1/2"
thick pieces
2 lg Red onions; thinly cut or sliced up
8 ounce 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini