VEGETABLE STIR-FRY
4 servings
Source: "Cooking with The Diabetic Chef
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
In a large pan or wok, heat oil over medium
high heat. Add the ginger and garlic and stir for 30 secs. Add the
carrots and mushrooms and stir for 2 mins. 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 mins, or until all the
vegetables are tender.
Nutritional Info Per Serving (about 1 cup): Cals: 89, Fat: 3 g, Chol: 0
mg, Sod: 31 mg, Carb: 16 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 3
g
Diabetic Exchanges 2 Vegetable, 1/2 Fat