Recipe - Quick Vlf Vegan Sukiyaki

1 15 ounce can sukiyaki no tomo
(drained, 8.8 oz)
1 10 6 ounce package MoriNu Lite
Tofu (or any low fat tofu)
1 cup Green onions, cut into 2" (5
Cm) lengths
1 cup Celery, cut diagonally into
Three fourths " (2 cm) pieces
1 cup Chinese cabbage, bok choy,
Or green cabbage
One fourth cup Saltreduced shoyu / soy
Sauce / tamari
2 tablespoon Mirin or sake
One half cup Sugar (if using mirin,
Reduce to 1/3 C)

In a large nonstick pan, saute green onions and celery in soy sauce and
mirin. Add cabbage and when getting limp, add all other ingredients. Cook
about 3 minutes. Don't overcook! Serve with brown rice. Serves 2.

Any green vegetables can be added to this dish. For best results, nuke or
steam them about 90% done before adding, then gently stir them into the
sukiyaki for the last 3 minutes.

Per serving: kCalories 248, Fat 2.4 g.(8% CFF), Carbohydrate 44.8 g.,
Protein 4.7 g. Dietary fiber 3 g.

From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney) Fatfree Digest
[Volume 9 Issue 18] July 9, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip