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Teriyaki Sesame Vegetables

Source of Recipe

Diabetic Newsletter - e-mail
TERIYAKI SESAME VEGETABLES
WW Points
Exchanges
Yield: 4 Servings

- 1-1/2 teaspoon vegetable oil
- 1 teaspoon crushed garlic
- Half of a large sweet red or yellow pepper, thinly sliced
- Half of a large sweet green pepper, thinly sliced
- 1-1/2 cups snow peas
- 1 large carrot, sliced thinly
- 1/2 teaspoon sesame seeds

Sauce Ingredients:
- 1 teaspoon crushed garlic
- 1 tablespoon soya sauce
- 1 tablespoon rice wine vinegar or white wine vinegar
- 1/2 teaspoon minced gingerroot
- 1/2 teaspoon sesame oil
- 1 tablespoon water
- 1 tablespoon brown sugar
- 1-1/2 teaspoons vegetable oil

Sauce:
In a small saucepan, combine garlic, soya sauce, vinegar, ginger, sesame oil, water, sugar and vegetable oil; cook for 3 to 5 minutes or until thickened and syrupy.

In large non-stick skillet, heat oil; saute garlic, red and
green peppers, snow peas and carrot, stirring constantly, for 2 minutes.

Add sauce; saute for 2 minutes or just until vegetables are
tender-crisp. Place in serving dish and sprinkle with sesame seeds.

One serving (1/4 of recipe)equals: Calories: 128, Fat: 8 g, Carbohydrate: 13 g,Fiber: 2 g, Protein: 3 g, Sodium: 256 mg, Cholesterol: 0 mg ++++ Exchanges: 2 Vegetables, 1-1/2 Fat ++++ WWP: 3.5