Diabetic Vegetable Recipes
Mixed Vegetables Recipe
Ingredients:
1 tbsp instant chicken bouillon
1/2 cup water
1 tbsp cornstarch
1 tbsp cold water
1 tbsp soy sauce
8 oz bean sprouts
2 tbsp vegetables oil
1 medium onion, thinly sliced
2 large cloves garlic, finly chopped
1 tsp gingerroot, finely chopped
4 medium stalks celery, cut into 1/4 slices (abo
10 oz (1 pk) frozen green peas
8 oz mushrooms, cut into 1/4 slices (abou
Preparation:
Mix bouillion in 1/2 cup water. Dissolve cornstarch in 1 tb water and the
soy sauce. Rinse bean sprouts under running water; drain. Heat wok or 12"
skillet over medium heat until 1 or 2 drops water bubble and skitter when
sprinkled in wok. Add oil; rotate wok to coat side. Add onion, garlic and
gingerroot; stir fry until garlic is light brown. Add celery and peas,
stir-fry 3 minutes. Add mushrooms and bean sprouts; stir-fry 1 minute.
Stir in chicken bouillion; heat to boiling. Stir in cornstarch mixture;
cook and stir until thickened, about 10 minutes. Source: Betty Crocker's
New American Cooking by WHOM! Brought to you and yours via Nancy O'Brion
and her Meal-Master.
Serves: 8
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Mixed Vegetables Recipe provided for you by InformationAboutDiabetes.com
