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Ginger 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 cup
CARB GRAMS PER SERVING: 7
Rated :   by 2 people
Ginger Vegetable Stir-Fry
 

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
  • Diabetic Exchanges

  • Vegetables(d.e): 2
  • Fat(d.e): 1
  • 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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