Baby corn, pea pods and water chestnuts, along with a soy and ginger sauce add Asian flavor to this simple vegetable side dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.

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  • In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes.

  • Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Nutrition Facts

56 calories; protein 2g; carbohydrates 7g; dietary fiber 2g; fat 2g; sodium 120mg.
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