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Thursday, April 2, 2009

[Healthy_Recipes_For_Diabetic_Friends] Teriyaki Sesame Vegetables - 13g Carbs, 2g Fiber

Teriyaki Sesame Vegetables - 13g Carbs, 2g Fiber

{Suggestions: Leave out the "1 Tbsp brown sugar" OR use
Splenda Brown instead to cut out or reduce the sugar.
Use low sodium soy sauce. Take care, Gloria}

From: The Best Diabetes Cookbook
Servings: 4

1 1/2 tsp vegetable oil
1 tsp crushed garlic
Half of a large sweet red or yellow pepper, thinly sliced
Half of a large sweet green pepper, thinly sliced
1-1/2 cups snow peas
1 large carrot, sliced thinly
1/2 tsp sesame seeds

-->Sauce Ingredients
1 tsp crushed garlic
1 Tbsp soya sauce
1 Tbsp rice wine vinegar OR white wine vinegar
1/2 tsp minced gingerroot
1/2 tsp sesame oil
1 Tbsp water
1 Tbsp brown sugar
1 1/2 tsp vegetable oil

Sauce:
In a small saucepan, combine garlic, soya sauce,
vinegar, ginger, sesame oil, water, sugar and vegetable
oil; cook for 3 to 5 minutes or until thickened and syrupy.

In large non-stick skillet, heat oil; saute garlic,
red and green peppers, snow peas and carrot,
stirring constantly, for 2 minutes.

Add sauce; saute for 2 minutes or just until vegetables are
tender-crisp. Place in serving dish and sprinkle with sesame seeds.

Servings: 4
Nutrition per Serving:
128 Calories, 8g Fat, 0mg Cholesterol, 13g Carbs, 2g Fiber,
3g Protein, 256mg Sodium

Diabetic Exchanges: 2 Vegetables, 1 1/2 Fat