Title: Baby corn, bok choy, and tofu stir-fry--lowfat
 Categories: Vegetables, Chinese
      Yield: 8 Servings
 
      2 ts Toasted sesame oil
    1/2 tb Ginger; finely chopped
      1 lg Garlic clove; finely choped
      4 c  Bok choy; cut diagonally
           Into 1" slices
    3/4 lb Firm tofu; drained and cut
           Into 1" chunks
      1    15 oz Cn Baby Corn
      1 tb Dry sherry
    1/2 tb Chili paste with soy bean
  1 1/2 tb Hoisin sauce
      1 tb Water
      1 tb Cornstarch
 
  Heat the oil in a wok or 12-inch fry pan.  Add the ginger and garlic,
  and cook over medium heat for 30 seconds. Add the bok choy, and cook
  until the leaves soften and turn a deeper green. Add the tofu, baby
  corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes
  on medium heat, stirring frequently. In a small bowl, combine the
  water and cornstarch, stirring until smooth. Move the stir-fry
  ingredients to the sides of the pan to make a well in the center of
  the wok or fry pan, and add the cornstarch to the liquid remaining in
  the well. Stir until the cornstarch clarifies and the mixture
  thickens.   Move the stir-fry ingredients into the well and coat them
  with the sauce. Serve immediately. YIELD: Makes 8 (1/2 cup) servings
  Each serving: 89 cals, 6gm protein, 3.7gm total fat, 11.3gm carbo,
  0mg chol, 2.6gm fiber, 80mg sodium, 99mg calcium Exchanges: 1/4 fat,
  3/8 meat, 1/10 starch, 2 vegetable SOURCE: The N/S Flavor Set-Point
  Weight-Loss Cookbk