• 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


  1. Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
  2. 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.

Recipe Yield: Servings: 8

Nutritional Information Per Serving:

Calories: 65
Fat: 4 grams
Sodium: 57 milligrams
Protein: 3 grams
Carbohydrates: 11 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

2 Vegetable, 1 Fat

Book Title: The New American Heart Association Cookbook

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