Vegetable Stir-Fry

Ingredients:

• 1 egg white
• 1 tablespoon sherry
• 1 tablespoon cornstarch
• 1 tablespoon peanut oil
• 1 tablespoon sesame oil
• 1/4 cup low sodium soy sauce
• 1/2 cup carrots, sliced
• 1 clove garlic
• 1 small green pepper, thinly sliced
• 1 small red pepper, thinly sliced
• 1 cup zucchini, sliced
• 1 cup bok choy, shredded
• 1 cup fresh mushrooms, thinly sliced
• 1 cup broccoli, chopped
• 1 cup water chestnuts, sliced
• 1/3 cup sliced almonds, slivered
• 1 tablespoon sesame oil

Directions:

1. Combine egg white, sherry and cornstarch; stir well.
2. Heat oil in a large skillet. Add soy sauce and carrots, stirring well. Stir-fry 2 minutes.
3. Add scallions, garlic and peppers; stir-fry an additional 2-3 minutes.
4. Add zucchini, bok choy, mushrooms, broccoli, water chestnuts and almonds; cook 2-3 minutes.
5. Serve over hot rice.

Yields: Makes 6 servings

Nutrients:
(per serving = 3/4 cup)

• 123 Calories
• 5 gm Protein
• 7 gm Total Fat
• 1 gm Saturated Fat
• 0 mg Cholesterol (Dietary)
• 3 gm Fiber (Dietary)
• 445 mg Sodium

Cookery Classics
by Kathy Duran, R.D.
page: VI-9