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Veggie Stir-Fry Recipe

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Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.

This recipe is:

Quick

Diabetic Friendly

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Veggie Stir-Fry Recipe

Prep: 15 min.

Yield: 2 Servings

15 15

Ingredients

2 teaspoons cornstarch
1/2 cup cold water
3 tablespoons soy sauce
1 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/2 small onion, julienned
1 tablespoon vegetable oil
1 cup shredded cabbage
1 small zucchini, julienned
6 large mushrooms, sliced
1/2 teaspoon minced garlic
Hot cooked rice, optional

Directions

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired. Yield: 2 servings.

Nutritional Analysis: 1 cup (prepared with reduced-sodium soy sauce and calculated without rice) equals 150 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 939 mg sodium, 17 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.

Originally published as Veggie Stir-Fry in Quick Cooking March/April 2005, p52

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