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Stir-Fried Vegetables -- e

Source of Recipe

unkown
Stir-Fried Vegetables -- e
Exchanges….
Serves: 4

2 medium green peppers, julienned
2 medium sweet red peppers, julienned
2 medium carrots, julienned
2 c. broccoli florets
3 T. vegetable oil
2 T. light soy sauce
1 tsp. ground ginger
6 green onions, thinly sliced
2 T. cornstarch
1 c. low-sodium chicken broth
1/4 c. cold water

In a large skillet or wok, saute the first 4 ingredients in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onions.

Cook and stir for 1 minute. Combine cornstarch broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes. or until thickened.

One 1/2 c. serving equals: 183 calories, 308 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 4 gm protein, 1 gm fat. ++++ Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.