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Back to Recipe List	* Exported from MasterCook * Noreen's Low Carb Meal by Doug Recipe By :Doug (on the spur of the moment) Serving Size : 0 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound frozen prawns -- (21-25 count) 1 pound medium tofu -- weighted and water drained 3 cups assorted veggies [baby bok choy, mushrooms, red and green peppers, sliced yellow onion, diced zucchini, jalapeno] Cut all veggies to chop stick size Minced garlic Minced ginger 1 tablespoon Thai red curry paste 1/2 cup chicken stock -- mixed with the curry paste 1 tablespoon hoisin sauce 1 tablespoon Mae Krua oyster sauce [this brand has NO MSG!] [which we both have a problem with] 1 tablespoon corn starch 2 tablespoons water -- to thicken How I treat the frozen prawns: I marinate them in brine, one tablespoon non-iodized salt to 2 cups water or more to cover. Let them thaw in this and sit for at least an hour or MORE! Then rinse well, peel devein if necessary and let dry on paper towel. Cut tofu block into small squares. Get wok HOT, add peanut oil. Please NO canola, it tastes! If not peanut, then corn oil. Stir fry the tofu pieces until browned and remove. Re-heat wok, stir fry all veggies, quickly high heat. Add the marinade and the minced garlic, ginger and the red curry paste; stir this well and add back in the tofu. Push all up one side of wok; add the prawns, turning as they turn pink. Mix into the rest of the dish, sprinkle with sesame oil and chopped scallions and serve! The whole wok full of food, disappeared, between the three of us and not a carbohydrate to be seen! Try this all you dieters! Great meal. Cheers, Doug and Marie on Vancouver Island BC Contributed to the FareShare Gazette by Doug; 11 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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