Hawaiian Stir-Fry

Hawaiian Stir-Fry

Serves: 4
 
 
Vegetarian Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Hawaiian Stir-Fry, you'll need:
  • PINEAPPLE SAUCE 067 c Pineapple juice
  • 200 tb Reduced-sodium (or regular) -soy sauce 050 ts Ground ginger 050 ts Garlic powder
  • 100 tb +
  • 1 tsp cornstarch
  • 100 ts Sugar (or use sugar subst) VEGETABLES
  • 100 tb +
  • 1 Tsp vegetable oil
  • 100 c Onions sliced
  • 1/4" thick
  • 100 c Green pepper sliced
  • 1/4" -thick 050 c Carrots sliced
  • 1/4" thick
  • 100 c Broccoli cut into small -flowerets
  • 100 c Cauliflower cut into small -flowerets 050 c Sliced water chestnuts
  • 100 c Sliced mushrooms
  • 150 c Coarsely shredded Chinese -cabbage

Method

  • This can be served over rice or very thin noodles - or you can add tofu and your meal is completed..
  • Combine all sauce ingredients in a small bowl mixing until cornstarch is dissolved.
  • Set it aside.
  • In a large nonstick skillet or wok over medium-high heat - heat oil.
  • Add onions green pepper and carrots and cook 3 to 4 minutes stirring constantly with a tossing motion.
  • Then add broccoli cauliflower and water chestnuts ~ and cook stirring 2 to 3 more minutes until broccoli is bright green in color.
  • Add mushrooms and cabbage - cooking and stirring for 1 more minute.
  • Stir sauce and add to veggies cooking and stirring until sauce is thickened and veggies are glazed - about 1 minute.
  • NUTRITION INFORMATION per serving: 146 calories 1/2 fruit serving 3 1/2 vegetable servings 1 fat serving 1/4 bread serving and 14 additional calories 4 g protein 5 g fat 23 g carbohydrate 322 mg sodium 0 mg cholesterol.
Nutritional Facts (Per Serving)
No nutritional facts available.
Source:
Lean and Luscious and Meatless, Volume 3. Bobbie Hinman and Millie Snyder. Copyright 1992. ISBN #1-55958-110-7.
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