* Exported from MasterCook *
Slow Cooker Korean-Style Hot Pot -
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bunches baby bok choy
8 cups water
8 ounces sliced crimini mushrooms
12 ounces extra-firm tofu -- cubed
3 cloves garlic -- thinly sliced
1/4 teaspoon sesame oil
1 tablespoon crushed red pepper flakes
7 ounces enoki mushrooms
Remove the leaves of the baby bok chioy. Wash thoroughly. Place them whole
in a 4-quart slow cooker. add the water, crimini mushrooms, tofu, garlic,
sesame oil, and crushed red pepper. Stir.
Cook on LOW for 8 hours. add the enoki mushrooms ans stir. Cook an
addtional 1/2 hour before serving.
Serves 8
Per serving: Cals 80 (23% fat); Fat 2g; Carbs 11g; Fiber 4g; Sdodium
230mg; Protein 9g.
AuthorNote: Serve this hot and spicy main dish with sides of steamed rice
and kimchi.
Description:
"1 pt"
Cuisine:
"Asian"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 58 Calories; 3g Fat (41.1% calories
from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
14mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 904977 0 0 0 0 0
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