Title: Sweet Potato Rice : Kokuma Bokum Bap (Korean)
Categories: Rice, Soy product, Vegetarian
Yield: 4 servings

1/2 c Soy sauce
1/2 ts Grated gingerroot
1 tb Rice vinegar
4 oz Firm tofu; cubed
2 tb Vegetable oil; or less
1 lg Sweet potato; cooked but
-still firm, peeled and
-diced
6 Green onions; trimmed, green
-and white parts, 1/2-inch
-chop
3 c Cooked rice
Salt and black pepper; to
-taste

1) In a cup or small bowl, mix together the soy, ginger, and rice finegar.
Pour over the cubed tofu and marinate for about 5 minutes.

2) Heat oil in a wok or large skillet. Add the sweet potato, onions and
tofu with the marinade. Stir fry until the tofu is lightly browned.

3) Add the rice, and stiry fry 3 minutes longer. Add salt and pepper. Serve
hot.

ONE-THIRD recipe: 365 cals, 9g protein, 11g fat (28% cff) 57g carb. est by
publisher.

SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah
Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co)
<>kitpath@earthlink.net 3/99

NOTES : Makes 2 generous main-dish servings or 4 side-dish servings. Cook
use of left over rice.

Recipe by: Flavors of Korea: Vegetarian Cuisine 1998

Posted to EAT-LF Digest by PatHanneman on Mar 31,
1999, converted by MM_Buster v2.0l.