Asian Vegetables
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
mushrooms -- sliced |
|
8 |
ounces |
frozen peas |
|
1/4 |
cup |
almond slivers |
|
1 |
clove |
garlic |
|
1 |
teaspoon |
fresh ginger root -- minced |
|
1 |
tablespoon |
butter |
|
1/4 |
cup |
low-sodium teriyaki sauce |
| Melt butter in frying pan. Add garlic and ginger and cook on medium until
they start to brown about 30 seconds. Add mushrooms and cook until they start to loose their moisture and soften. Add peas, almonds and teriyaki sauce. Mix well. Lower heat and cook until everything is warmed through and peas and mushrooms are softened. Don't overcook or everything will be mushy. Makes 4 servings. |
| Per Serving: 153 Calories; 8g Fat (44.9% calories from fat); 7g Protein; 15g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 316mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat. |