💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › japanese › sukiyaki.… captured on 2022-06-11 at 22:46:53.
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Date: Sat, 09 Jul 94 04:53:54 EDT From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney) I love sukiyaki, the Japanese dinner of vegetables, noodles and thinly sliced b**f. I knew there had to be an acceptable VLF/Vegan modification, and I've been experimenting with different combinations. This recipe is the result. I've used a 15 oz. can of Sukiyaki no Tomo (the bamboo shoots, mung bean thread and mushrooms that traditionally are in sukiyaki), but the individual items could easily be used to prepare the dish. I paid 99 cents for the can of Tomo, so the cost savings of using separate ingredients would be slight. Quick VLF Vegan Sukiyaki <T> 1 15 oz can sukiyaki no tomo (drained, 8.8 oz) 1 10.6 oz package Mori-Nu Lite tofu (or any low fat tofu) 1 C green onions, cut into 2" (5 cm) lengths 1 C celery, cut diagonally into 3/4" (2 cm) pieces 1 C chinese cabbage, bok choy, or green cabbage 1/4 C salt-reduced shoyu / soy sauce / tamari 2 T mirin or sake 1/2 C sugar (if using mirin, reduce to 1/3 C) In a large non-stick 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.