Makes: 6 Servings |
Serving Size: 2/3cup |
Carb Grams Per Serving: 7 |
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