Garden Vegetable Stir Fry

Recipe Ingredients

1 cup	237ml	Low-sodium low-fat chicken broth
2		Garlic cloves - minced
2 teaspoons	10ml	Minced ginger
2		Scallions - minced
1 cup	146g / 5.1oz	Broccoli florets
1 cup	146g / 5.1oz	Cauliflower florets
2 cups	220g / 7.8oz	Carrots - peeled, and (medium)
		Sliced diagonally
1		Red pepper - cored, seeded, (small)
		And sliced thin
3 tablespoons	45ml	Lite soy sauce
2 tablespoons	30ml	Lemon juice

Recipe Instructions

Heat the broth in a wok or heavy skillet over medium high heat. Add the garlic, ginger and scallions and stir fry for 3 minutes.

Add the broccoli, cauliflower and carrots and stir fry for 5 minutes. Add the red pepper, soy sauce and lemon juice. Cover and steam for 5 minutes.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Vegetable.

Nutrition Facts: Calories 45; Calories from Fat 6; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 355mg; Carbohydrates 9g; Dietary Fiber 3g; Sugars 4g; Protein 3g.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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