Diabetic Vegetable Stir-Fry - 11g carbs

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Diabetic Vegetable Stir-Fry - 11g carbs

 

1 pound fresh broccoli

1 teaspoon acceptable margarine

1 teaspoon acceptable vegetable oil

1 pound carrots, peeled and thinly sliced

12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4

cups)

2 to 3 medium green onions, thinly sliced (about 1/3

cup)

2 tablespoons dry sherry

1 tablespoon fresh lemon juice

1 tablespoon ground nutmeg

1 teaspoon dried thyme, crumbled

Pepper to taste

 

 

 

 

Separate broccoli florets so they are of small,

uniform size. Peel tough stems; cut stems into 2-inch

pieces.

In a large skillet or wok, heat margarine and oil over

medium heat, swirling to coat bottom. Stir-fry

broccoli, carrots, mushrooms, and green onions for 5

minutes, or until vegetables are tender-crisp. Stir in

remaining ingredients.

 

Servings: 8

 

Per serving: Calories: 65; Protein: 3 g; Sodium: 57

mg; Fat: 4 g; Carbohydrates: 11 g;

Exchanges: 2 Vegetable, 1 Fat

 

Source: The New American Heart Association Cookbook

Formatted by Chupa Babi: 12.05.07

 

ChupaNote: next time I will add some soy sauce. And

add some red pepper flakes or hot sauce to the oil

before adding veggies. A little too bland

 

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