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ShareGinger Vegetable Stir-Fry
Baby corn, pea pods and water chestnuts add an Asian flavor to this vegetable side dish recipe.
MAKES: 6 servings
SERVING SIZE: 2/3 cupCARB GRAMS PER SERVING:
7
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 56
- Protein(gm): 2
- Carbohydrate(gm): 7
- Fat, total(gm): 2
- Dietary Fiber, total(gm): 2
- Sodium(mg): 120
- Vegetables(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 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 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 14 ounce can baby corn, drained and halved crosswise
- 1/2 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.
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