Consists of shredded cabbage lightly tossed in a hot skillet to warm/crisp it up, steamed Japanese yams, 3 fried tofu strips, enoki mushrooms, alfalfa sprouts, a couple cherry tomatoes and light orange juice mixed with water to give it a more refreshing flavor.
The glaze for the yams also included 2 tsp of ponzu sauce that I didn’t track since the Cals were so minimal (same with the tomatoes and alfalfa sprouts.)
I only ended up using half the sauce with this meal anyway and the other half in my yams for tomorrow’s lunch.
This was so tasty and the fried tofu strips are so convenient to toss in soups and dishes like this!
by serananicine
Dining and Cooking