GREEN ON GREEN STIR-FRY WITH TOFU

The variety of green vegetables creates a beautiful presentation.

6 servings

3 cups sliced leeks (white parts only)

1 cup sliced celery

1 teaspoon each: minced garlic, gingerroot

½ teaspoon crushed red pepper

3 cups each: snow peas, sliced bok choy

1 cup chopped green bell pepper

2 cups reduced-sodium vegetable broth

2 tablespoons cornstarch

2 teaspoons reduced-sodium soy sauce

Salt and pepper, to taste

1 package (10 ounces) light firm tofu, cubed

4 cups cooked rice, warm

1. Stir-fry leeks, celery, garlic, gingerroot, and crushed red pepper in lightly greased large wok or skillet 2 to 3 minutes. Add snow peas, bok choy, and bell pepper and stir-fry until crisp-tender, 3 to 5 minutes.

2. Stir combined broth, cornstarch, and soy sauce into wok and heat to boiling. Boil, stirring until thickened, about 1 minute. Season to taste with salt and pepper. Stir in tofu; cook 1 to 2 minutes longer. Serve over rice.

Per Serving:

Calories: 236

% of calories from fat: 4.8

Fat (gm): 1.3

Saturated fat (gm): 0.2

Cholesterol (mg): 0.0

Sodium (mg): 319

Protein (gm): 9.3

Carbohydrate (gm): 47

Exchanges:

Milk: 0.0

Vegetable: 2.0

Fruit: 0.0

Bread: 2.0

Meat: 1.0

Fat: 0.0

45-MINUTE PREPARATION TIP: Begin cooking the rice before preparing the rest of the recipe.