• 1/2 bag porcini mushrooms, or 1/4 lb. fresh mushrooms, chopped
• 2 Tbs. lite soy sauce
• 1/4 cup vegetable stock
• 2 Tbs. fresh ginger, minced
• 3 cloves garlic, crushed
• 1 lb. carrots, sliced
• 1 lb. tofu, thinly sliced
• 1 Tbs. vegetable oil
• 1 lb. snow peas
• 1 bunch scallions, cut into 1 inch pieces

Cover dried mushrooms with hot water. Let soak 15 minutes. Drain mushrooms through a sieve, reserving liquid. Rinse mushrooms and chop. Combine next 6 ingredients in a bowl and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium-high heat. Add tofu mixture and stir-fry 3-4 minutes. Add remaining ingredients and reserved mushroom soaking liquid. Stir-fry 3-4 minutes or until carrots are tender.

Per serving: calories 221, fat 9.4g, 36% calories from fat, cholesterol 0mg, protein 15.1g, carbohydrates 22.6g, fiber 9.0g, sugar 10.1g, sodium 365mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 0.6, Lean meat: 0.0, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 1.1

  view detailed nutritional information

The recommended wines are: Fumé Blanc or White Zinfandel.