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For a colorful nutritious blend of crisp-tender vegetables in a mildly seasoned sauce, try this recipe created by field editor Cindy Winter-Hartley from Cary, North Carolina.
This recipe is:
Nutritional Analysis: One 1/2-cup 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.
Originally published as Stir-Fried Vegetables in
Taste of Home
February/March 1999, p16
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