2 oz dehydrated wild mushrooms
1/4 cup boiling water
1 Tbsp light soy sauce
2 cloves garlic, minced
1 1/2 tsp grated fresh gingerroot
2 Tbsp canola oil
2 cups baby bok choy, sliced in half
1 red bell pepper, seeded and julienned
1/2 carrot, thinly sliced on the diagonal
1 cup broccoli florets
1 cup snow peas, trimmed
Place the mushrooms in a heatproof bowl and cover them with the
boiling water. Allow them to reconstitute for 30 minutes. Remove
the mushrooms from the water. Chop them and reserve. Strain the
liquid through a coffee filter to remove the grit. Combine the
mushroom liquid, soy sauce, garlic, and gingerroot. Set aside.
Heat the oil in a work or nonstick skillet. Stir-fry the
mushrooms, bok choy, red pepper, carrots, and broccoli for
3 minutes. Add the soy sauce mixture and snow peas. Reduce
the heat and continue cooking until the veggies are crisp
tender and the sauce thickens.
Servings: 4
Nutrition per Serving:
137 Calories, 7g Fat, 0mg Cholesterol,
176mg Sodium, 17g Carbs, 4g Protein
Diabetic Exchanges: 3 Vegetable, 1 1/2 Fat
From: Diabetes Cookbook for Dummies
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