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Ginger Vegetable Stir-Fry

For a dynamite meal, roast, broil, or grill your favorite meat or poultry and serve this eye-catching medley of veggies along side.

CARB GRAMS PER SERVING: 7

Rated : Not yet rated

Nutrition Facts Per Serving:

Calories 56
Total Fat (g) 2
Saturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 120
Carbohydrate (g) 7
Fiber (g) 2
Protein (g) 2
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Vegetables (d.e.) 1.5
Fat (d.e.) .5

1/2	cup cold water
1	tablespoon reduced-sodium soy sauce
1	teaspoon cornstarch
1/2	teaspoon ground ginger
1	tablespoon canola oil or cooking oil
2	cups broccoli and/or cauliflower florets
1	large carrot, thinly bias-sliced
1/4	cup chopped onion
1	clove garlic, minced
1/2	cup fresh sugar snap peas, tips and strings removed (about 2 ounces)
1/2	of a large red or green sweet pepper, seeded and cut into strips
1/2	of a 14-ounce can baby corn, drained and halved crosswise
1/2	of a 8-ounce can sliced water chestnuts, drained

1. In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.

2. In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes.

3. Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes 6 (2/3-cup) side-dish servings.