Triple Mushroom And Carrot Medley from Healthy Diabetic Recipes

Triple Mushroom And Carrot Medley Recipe

Recipe Ingredients:

1 1/2 tsp sesame oil
1 cup sliced shiitake mushrooms
1 cup sliced white mushrooms
1/2 cup canned whole straw mushrooms, drained
1/2 cup sliced carrots
2 tbsp lite soy sauce
1 tbsp dry sherry
1 tbsp honey
1/2 cup low-sodium low-fat chicken broth
1 tbsp sliced scallions

Recipe Instructions:

In a wok over high heat, heat the oil. Add the mushrooms and saute for 4 minutes. Add the carrots and saute for 3 minutes.

Add the remaining ingredients except the scallions. Cover and steam for 2 minutes. Garnish with scallions.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 51; Calories from Fat 14; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 276 mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 6g; Protein 2g.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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