Recipe of Stir-Fried Vegetables - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: Stir-Fried Vegetables
Categories : Diabetic, Vegetables, Vegetarian
Serving size: 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 -----