Ingredients
1/2 cup low-sodium soy sauce
1/2 cup peanut butter
2 tbsp toasted sesame oil
2 tbsp curry powder
3 cup bok choy, chopped
2 package frozen leaf spinach, thawed and drained (8 oz
2 cup snow pea pods
6 carrots, sliced into 1/2 thick pie
2 large 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 1/2 thick strips
Directions
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
Servings: 8 servings
Chinese Joy Pot Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the distant past, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Moving on, there were a couple of interesting books dating from the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that is familiar to us all today, but rather accounts of the types of meals eaten by the rich and wealthy people of the time. By the time we get to the twentieth century, cookery books are in high demand, mostly due to higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Chinese Joy Pot recipe.
