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TERIYAKI SESAME VEGETABLES




Source of Recipe


Diabetic Gourmet/"The Best Diabetes Cookbook" by Katherine E. Younker


Recipe Introduction


Serves: 4

Nutritional Information Per Serving:
Calories: 128, Carbohydrate: 13 g, Fiber: 2 g,
Protein: 3 g, Fat: 8 g, Sodium: 256 mg, Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetables, 1-1/2 Fat



List of Ingredients




- 1-1/2 teaspoons vegetable oil
- 1 teaspoon crushed garlic
- Half large sweet red or yellow pepper, sliced thinly
- Half large sweet green pepper, sliced thinly
- 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




Recipe



Sauce: In 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 a large nonstick 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.