Joy pot

Yield: 8 Servings

Ingredients:

1/2 c Low-sodium soy sauce
1/2 c Peanut butter
2 tb Toasted sesame oil
2 tb Curry powder
3 c Bok choy; chopped
2 pk Frozen leaf spinach; thawed -and drained (8 oz each)
2 c Snow pea pods
6 Carrots; sliced into 1/2" -thick pieces
2 lg Red onions; thinly sliced
8 oz Firm tofu; cut into 1" cubes
2 Green bell peppers; cut into -1/2" thick strips
2 Red bell peppers; cut into

Instructions:

-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