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Ingredientes
- 1 head iceberg lettuce shredded
- 1/4 c. extra virgin olive oil
- 3 x garlic cloves chopped
- 1 Tbsp. grated gingerroot
- 1/2 x red bell pepper diced
- 1/2 x yellow bell pepper diced
- 1/2 lb tofu
- 1/2 lb eggplant cubed
- 1/4 c. dry white wine
- 1/4 c. Super Stock (see recipe)
- 1 lb asparagus cut into 1" pcs, and steamed about 4 to 5 min
- 2 Tbsp. fresh parsley
Direcciones
- Arrange the lettuce on a large platter. Heat half the oil in a saucepan and add in the garlic, ginger, peppers and tofu. Cover and cook 4 min. Add in the remaining oil and eggplant. Cook, uncovered, an additional 3 min.
- Add in the white wine and stock. Stir with a wooden spoon till the liquid is reduced, about 3 to 5 min. Fold in the asparagus and parsley. Serve on the iceberg lettuce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 135 | 68% |
| Total Fat 15.26g | 19% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 404mg | 12% |
| Total Carbs 8.51g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.65g | 2% |
| Protein 6.05g | 10% |
