Vegetable Stir-fry

Vegetable Stir-Fry - 11g carbs

1 pound fresh broccoli 1 teaspoon acceptable margarine 1 teaspoon acceptable vegetable oil 1 pound carrots, peeled and thinly sliced 12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups) 2 to 3 medium green onions, thinly sliced (about 1/3 cup) 2 tablespoons dry sherry 1 tablespoon fresh lemon juice 1 tablespoon ground nutmeg 1 teaspoon dried thyme, crumbled Pepper to taste

Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces. In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.

Servings: 8

Per serving: Calories: 65; Protein: 3 g; Sodium: 57 mg; Fat: 4 g; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat

Source: The New American Heart Association Cookbook

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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