Diabetic Diet: Vegetables/Dies, Asian-Style Vegetables Recipe

Contrary to popular belief, vegetables can taste good and aren’t just a healthy alternative to meat and potatoes. Cue our Asian-style veggies recipe to help back our claim!

Prep time: About 15 minutes

Serves: 6

Ingredients:

-          Veggie oil cooking spray

-          Two teaspoons of finely chopped and fresh root of ginger

-          One clove of finely chopped garlic

-          One and a half cups of small broccoli florets

-          Two medium sized carrots – thinly sliced

-          One small onion, sliced into rings

-          ¾ of a cup of low-sodium chicken broth

-          One tablespoon of corn starch

-          One tablespoon of water, cold

-          One can of sliced water chestnuts, drained and rinsed (usually about 8 ounces)

-          One cup of sliced mushrooms

-          One tablespoon of oyster sauce

Directions:

1. Spray a 12-inch skillet with cooking spray and heat over a medium flame/setting.
2. Add in ginger and garlic and stir-fry for about one minute (or until lightly browned).
3. Add in broccoli, onion and carrots and stir-fry for one minute longer.
4. Stir in the broth and cook for about three minutes (or until the carrots are crispy-tender).
5. Mix in the cornstarch and water and stir.
6. Cook, stirring for about ten seconds or until everything is thickened.
7. Add the water chestnuts, mushrooms and oyster sauce and cook for another 30 seconds.
8. Serve (and enjoy!) hot.