Guest guest Posted March 9, 2008 Report Share Posted March 9, 2008 VEGETABLE STIR-FRY Yield: 4 servings Source: " Cooking with The Diabetic Chef " Info: http://diabeticgourmet.com/book_archive/details/23.shtml INGREDIENTS - 2 teaspoons sesame oil - 1 teaspoon fresh ginger, minced - 1 Tablespoon garlic, minced - 2 medium carrots, cut into matchsticks - 1/4 pound white mushrooms, quartered - 2 teaspoons hot bean paste - 2 teaspoons water - 1 medium red bell pepper, thinly sliced - 1 medium yellow bell pepper, thinly sliced - 1 medium green bell pepper, thinly sliced - 3/4 cup zucchini, sliced - 2 green onions, chopped DIRECTIONS In a large pan or wok, heat oil over medium-high heat. Add the ginger and garlic and stir for 30 seconds. Add the carrots and mushrooms and stir for 2 minutes. Combine the bean paste and water until it is smooth and add it to the pan. Add the remaining ingredients and stir continuously for about 2-3 minutes, or until all the vegetables are tender. Nutritional Information Per Serving (about 1 cup): Calories: 89, Fat: 3 g, Cholesterol: 0 mg, Sodium: 31 mg, Carbohydrate: 16 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 3 g Diabetic Exchanges: 2 Vegetable, 1/2 Fat RECIPE FROM THE ARCHIVE: Lemon Spiked Garlic Greens http://diabeticgourmet.com/recipes/html/269.shtml Friends are Angels that lift us to our feet when our wings have forgotten how to fly! Quote Link to comment Share on other sites More sharing options...
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