• 1 tablespoon canola oil
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 4 portobello mushroom caps, gills removed, chopped
• 1 tablespoon chili garlic sauce
• 1-1/4 cups mushroom broth or vegetable broth
• 2 tablespoons dry sherry (see Tip)
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons brown sugar
• 1 (14-ounce) package firm tofu, cut into 1/2-inch cubes
• 1 (8-ounce) can water chestnuts, rinsed and coarsely chopped
• 1 tablespoon water
• 1-1/2 teaspoons cornstarch

1. Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
2. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
3. Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
4. Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.

Tips

“Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.

Note:

Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

Per serving: 181 calories; 8 g fat (1 g saturated fat, 3 g mono unsaturated fat); 0 mg cholesterol; 17 g carbohydrates; 11 g protein; 5 g fiber; 545 mg sodium; 599 mg potassium

Nutrition Bonus: Calcium (22% daily value), Potassium (17% dv), Iron (15% dv).

Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat

Contributed by: EatingWell.com