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Bon Appetit!
Vegetable Stir-Fry with Cashews
Ingredients
Serves 4
2 lbs of mixed vegetables (choose any combination of your
favorites - carrots, bok choy, mushrooms, scallions, bell peppers, snow peas, baby corn,
cucumbers)
2 TBS. Olive oil
2 cloves garlic, minced
1 TBS fresh ginger, grated
˝ cup cashews
soy sauce
salt and pepper to taste
Slice the vegetables into uniform pieces. Julienne carrots
and cucumbers.
In a non-stick pan, heat oil until hot. Add garlic and
ginger and sauté for 2-3 minutes until soft. Add the harder vegetable and continue
stir-frying for an additional 5 minutes, or until they begin to soften.
Add the softer vegetables and stir-fry over medium heat just
until tender-crisp - approximately 3 minutes.
Stir in the nuts. Season with soy sauce, salt and pepper to
taste.
Tip: For a nice
change, add ˝ lb of cooked peeled de-veined shrimp or 8 oz. cooked boneless chicken
breast.
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Links
to Recipes and Dietary Information |
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USDA
Nutrient Data Laboratory
Calculate the number of calories, fat,
carbohydrates, etc for any food. Find a Registered Dietitian in your area, literature on
dietary supplements, including vitamins, minerals, and botanicals.
Web Site: http://www.nal.usda.gov/fnic/foodcomp/
RecipeSource (SOAR)
Searchable Online Archive of Recipes(SOAR) has
lots of diabetic recipes included in their collection of recipes organized into two major
groups - recipes primarily identified with an ethnic cuisine, broken down by region and
ethnic group, while other recipes are categorized by the type of dish.
Web Site: http://www.recipesource.com/
Diabetic Gourmet
Online magazine dedicated to healthy eating,
with news, recipes, articles nutritional information and diabetic exchanges.
Web Site: http://www.diabeticgourmet.com/
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