Asian Vegetable Bowl Recipe

Asian Vegetable Bowl Recipe

Ingredients:

6 c of chicken stock (reduced sodium)
2 c of bok-choy (half-leaves and half-stems); sliced
A pack of mushrooms (exotic and mixed, 4 ozs); sliced
2 pcs of ginger; slice to quarter size pcs
1 clove of garlic; sliced thinly
1 pc chili (Serrano or Thai); seeded & minced
2 Tbsps of soya sauce (lite or reduced sodium)
1 c of tomatoes; diced
1/2 c of scallions; sliced
4 tsps of cilantro (fresh); chopped (optional)
1/2 box of tofu (12.3 ozs); cubed into half inch pcs
1 pc of carrot (medium); peeled & shredded

Instructions:

In large sauce pan, bring soya sauce and broth to boil. Lower heat then add mushrooms, bok-choy, garlic, chili and ginger; simmer for 5 mins ’til bok-choy becomes crisp-tender and the mushrooms become tender. Put in scallions, tofu, carrot and tomatoes thoroughly heat for a minute.

Then, sprinkle w/ cilantro, when desired. If pre-packaged mix (mushroom) is not available, use 2 ozs of shiitake-type mushrooms together with 2 ozs of oyster-type mushrooms. Add drops of oil (Asian), if more chili flavor is preferred. Serves 6, 1 1/3 c each serving and contains 7 g of carbs, 5 1/2 g net carbohydrates, 1 1/2 g of fiber, 6 1/2 g of protein, 2.5 g of fat and 71 calories.

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