Sautéed Vegetables

Sautéed Vegetables

(Makes 4 servings)

vegetable cooking spray
1 large clove garlic, minced
1 scallion, white part and 2 inches green, chopped
1/2 pound (240 g) young green beans, ends trimmed
8 ounces (240 g) button mushrooms, sliced
1/4 pound (120 g) bean sprouts
1 teaspoon (5 ml) balsamic vinegar
freshly ground pepper

  1. Lightly coat a nonstick skillet with cooking spray. Add the garlic and scallion. Stir-fry for 1 minute.
  2. Add the beans and mushrooms. Stir-fry until the mushrooms are almost cooked through. Add the bean sprouts and vinegar. Stir-fry just until the bean sprouts are hot. Grate pepper to taste and serve immediately.

Per serving: 43 calories (6% calories from fat), 3 g protein, trace total fat (0 saturated fat), 9 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 8 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable)

I love sautéed veggies especially this time of year when I’m harvesting fresh veggies out of the garden.

On a diabetic diet (Type 2).

Thanks for the idea…enjoy everything in it !!