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Asian-Style Vegetables

Yield: 6 servings
Ratings Rating: 4.00, 1 Votes | Read Comments
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Ingredients

  • Vegetable oil cooking spray
  • 2 teaspoons finely chopped fresh gingerroot
  • 1 clove garlic, finely chopped
  • 1-1/2 cups small broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 small onion, sliced and separated into rings
  • 3/4 cup low-salt chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 (8 ounce) can sliced water chestnuts, rinsed and drained
  • 1 cup sliced mushrooms (3 ounces)
  • 1 tablespoon oyster sauce

Directions

  1. Spray a work or a 12-inch skillet with cooking spray and heat over medium heat. Add ginger and garlic, and stir-fry about 1 minute or until lightly browned. Add broccoli, carrots, and onion, and stir-fry 1 minute. Stir in broth, cover and cook about 3 minutes or until carrots are crisp-tender.
  2. Mix cornstarch and water. Stir into cooked vegetable mixture. Cook, stirring, for about 10 seconds or until thickened. Add water chestnuts, mushrooms, and oyster sauce, and cook 30 seconds. Serve hot.

Nutritional Information (Per Serving)
Calories:41
Protein:2 g
Sodium: 41 mg
Cholesterol:0 mg
Fat: 1 g
Carbohydrates: 7 g
Exchanges: 1-1/2 Vegetable

Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Author: Lucy Beale, Joan Clark, Barbara Forsberg

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