- minutes or until scallops turn opaque. Stir sauce and add to the
- pan. Bring to a boil; cook and stir for 1-2 minutes or until
- thickened. Return vegetables to the pan; heat through. serve over
- hot cooked rice if desired. Yield: 3 servings.
Nutritional Facts: One serving (1 cup stir-fry mixture, calculated without rice) equals 213 calories, 6 g fat (trace saturated fat), 37 mg cholesterol, 581 mg sodium, 18 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.