Stir-Fried Vegetables

---------- Recipe via Meal-Master (tm) v8.02

Title: Stir-Fried Vegetables
Categories: Diabetic, Vegetables, Vegetarian
Yield: 6 servings

1/4 c -water
2 ts Cornstarch
2 tb Soy sauce
1/4 ts Ginger
1/4 ts Nutmeg
1 tb Olive oil
1/2 md Onion; sliced and separated
-into rings
1 c Bok choy; chopped
1 cl Garlic; pressed
1 c Mushrooms; sliced
1 cn Bamboo shoots; drained (8oz)
1 cn Baby sweet corn; drained
-(8 3/4oz)
1 cn Water chestnuts: drained
-(8oz)
1 c Broccoli; chopped
1 c Red pepper or pimento;
-chopped

1. In a small, mix the first 5 ingredients together
and set aside. 2. Heat large skillet or wok over high
heat; add olive oil 3. Stir fry onion rings, bok choy,
and garlic in hot oil for 1-2 minutes. Remove from
wok. Set aside. 4. Place mushrooms, bamboo shots, bay
corn, and water chestnuts in th ewok or skillet.
Stir-fry for about 2 minutes. 5. Add the soy mixture
and cook until bubbly, stirring frequently. Add
broccoli and red pepper, cover and cook for 3 minutes
or until broccoli is crisp-tender. Stir in onion, bok
choy and garlic and serve.

Serving size: 1 cup Nutritional info per serving: 104
cal, 4g pro, 3g fat, 19g carb Exchanges: 1/2
starch/bread, 2 vegetable

Source: The UCSD Healthy Diet for Diabetes

LISA_POOH@DELPHI.COM L.CRAWFORD1@GENIE.GEIS.COM Lisa
Crawford

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