Asian Vegetable Bowl (atkins) (6 Servings)


    Carrots, raw, 1.02 medium (remove)
    Ginger Root, 1.98 slices (1" dia) (remove)
    Scallions, raw, 0.48 cup, chopped (remove)
    Parsley, 1.32 tbsp (remove)
    Red Ripe Tomatoes, 1.02 cup, chopped or sliced (remove)
    Serrano Peppers, 1.02 pepper (remove)
    Soy sauce (tamari), 1.98 tbsp (remove)
    Mori-Nu, Tofu, silken, extra firm, 174 (remove)
    Mushrooms, shiitake, cooked, without salt (USDA) (2 oz/0.567 g), 1.98 oz (remove)
    Mushroom, oyster, raw (USDA) (2 oz / 0.567g), 1.98 oz (remove)
    *Campbell's low sodium chicken broth, 6 cup (remove)
    Cabbage, chinese (pak-choi), raw, 2 cup, shredded (remove)
    Garlic, 1 clove (remove)
    Optional: a few trops of Asian chili oil, just before serving, for heat


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