- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Sugar Snap Peas and Carrots

Ingredients


Directions

  1. Heat oil in a medium non-stick skillet over medium-high heat. Saute garlic and ginger until fragrant, about 30 seconds. Add peas and carrots to the pan, stirring to coat them with oil. Add broth or water. Cook, stirring occasionally, until peas are tender-crisp, about 4 minutes. Season to taste with salt and pepper. Mix in basil and serve.


Nutritional Information Per Serving:


Calories: 47
Fat: 1 grams
Sodium: 109 miligrams
Protein: 2 grams
Carbohydrates: 7 grams

Diabetic Exchanges

1-1/2 Vegetable


Source: AICR