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Low Fat Quick Carrot Sauce


Serve this Oriental-style sauce over rice and stir-fried bok choy or thinly shredded cabbage. It's a great source of vitamin A (beta-carotene).

1 cup grated raw carrot (1 medium-large carrot)
1/4 to 1/3 cup water
2 ounces soft tofu
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/8 teaspoon dried ground ginger

Blend all ingredients in a blender until smooth.

Makes 2 servings.

Calories.....81.....Fat.....3 g.....Fiber.....1 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.