Ginger Vegetable Stir-Fry

Ingredients

• 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
• Optional cook up some scallops.. Mmm

Directions

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

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.

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.

Nutrition Facts Per Serving:

• 56 cal.
• 2 g total fat 120 mg sodium
• 7 g carb. (2 g fiber)
• 2 g pro.

Diabetic Exchanges

• Fat (d.e): 0.5;
• Vegetables (d.e): 1.5