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Carrot Mushroom Stir-Fry Recipe
Carrot Mushroom Stir-Fry Recipe photo by Taste of Home

Carrot Mushroom Stir-Fry Recipe

Publisher Photo
"This savory combination of carrots with mushrooms is irresistible," relates Jacqueline Thompson Graves of Lawrenceville, Georgia.
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TOTAL TIME: Prep/Total Time: 20 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 7 servings

Ingredients

  • 6 to 8 medium carrots (1 pound), thinly sliced
  • 2 tablespoons butter, optional
  • 2 teaspoons olive oil
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 5 green onions with tops, thinly sliced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper

Nutritional Facts

Diabetic Exchanges: One 1/2-cup serving (prepared without butter, margarine or salt) equals 1-1/2 vegetable; also, 42 calories, 98 mg sodium, 0 cholesterol, 7 gm carbohydrate, 1 gm protein, 1 gm fat.

Directions

  1. In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7 minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until vegetables are tender. Stir in lemon juice, salt if desired and pepper. Yield: 7 servings.
Originally published as Carrot Mushroom Stir-Fry in Taste of Home October/November 1997, p18

Nutritional Facts

Diabetic Exchanges: One 1/2-cup serving (prepared without butter, margarine or salt) equals 1-1/2 vegetable; also, 42 calories, 98 mg sodium, 0 cholesterol, 7 gm carbohydrate, 1 gm protein, 1 gm fat.

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