Teriyaki Tuna

2 pkg (6 oz each) frozen Chinese pea pods

2 cans (6-1/2 or 7 oz each) water-packed chunk light tuna, drained

1 can (8 oz) sliced water chestnuts, drained and rinsed

1 can (8 oz) bamboo shoots, drained and rinsed

1/2 cup thin red pepper strips

4 Ziploc brand microwave bags (pint size)

2 tbs light brown sugar

1/2 tsp ground ginger

1/8 tsp garlic powder

1/4 cup dry sherry

1 tbs soy sauce

2 cups fresh spinach leaves

Divide frozen pea pods, tuna, water chestnuts, bamboo shoots and red pepper strips evenly in bags. Mix brown sugar, ginger and garlic powder in 1-cup glass measure, then add sherry and soy sauce, mixing until brown sugar is dissolved. Pour equal amount of sauce into each bag. Seal bags and shake to mix well. Freeze until ready to use. Reserve spinach leaves.

Makes 4 servings.

To Cook From Refrigerator:
When ready to use, open each bag to make a 1-inch center vent. Cook each bag in microwave oven 1-1/2 to 3 minutes at HIGH, or until thoroughly heated. Let stand 1 minute. Serve on 1/2 cup fresh spinach leaves.

To Cook From Freezer:
Open each bag to make a 1-inch center vent. Cook each bag in microwave oven 3 minutes at MEDIUM (50% power) or until defrosted. Proceed as above.

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Seafoods

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Cajun Country -- New Iberia, Louisiana