BABY CORN~ BOK CHOY~ & TOFU STIR-FRY--LOWFAT

      Title: BABY CORN~ BOK CHOY~ & TOFU STIR-FRY--LOWFAT
  Categories: Low-cal, Vegetables, Chinese, Brownies
       Yield: 8 Servings
  
            Formatted for MM by
            Diane crhn32b
       2 ts Toasted sesame oil
     1/2 tb Ginger -- finely chopped
       1 lg Garlic clove -- finely
            Choped
       4 c  Bok choy -- cut diagonally
            Into 1" slices
     3/4 lb Firm tofu -- drained and
            Cut
            Into 1" chunks
       1 cn 15oz Baby Corn
       1 tb Dry sherry
     1/2 tb Chili paste with soy bean
   1 1/2 tb Hoisin sauce
       1 tb Water
       1 tb Cornstarch
  
   Heat the oil in a wok or 12-inch fry pan.  Add the ginger and garlic,
   and cook over medium heat for 30 seconds. Add the bok choy, and cook
   until the leaves soften and turn a deeper green. Add the tofu, baby
   corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes
   on medium heat, stirring frequently. In a small bowl, combine the
   water and cornstarch, stirring until smooth. Move the stir-fry
   ingredients to the sides of the pan to make a well in the center of
   the wok or fry pan, and add the cornstarch to the liquid remaining in
   the well. Stir until the cornstarch clarifies and the mixture
   thickens.   Move the stir-fry ingredients into the well and coat them
   with the sauce. Serve immediately. YIELD: Makes 8 (1/2 cup) servings
   Each serving: 89 cals, 6gm protein, 3.7gm total fat, 11.3gm carbo,
   0mg chol, 2.6gm fiber, 80mg sodium, 99mg calcium Exchanges: 1/4 fat,
   3/8 meat, 1/10 starch, 2 vegetable SOURCE: The N/S Flavor Set-Point
   Weight-Loss Cookbk =20
   
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