Gingered Vegetables
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
frozen mixed vegetables |
|
1/4 |
cup |
water |
|
1 |
clove |
garlic -- finely minced |
|
1/2 |
small |
onion -- finely minced |
|
1 |
teaspoon |
ginger root -- finely minced |
|
1 |
tablespoon |
butter |
|
1 |
tablespoon |
low sodium soy sauce |
| Melt butter in a saucepan. Add onion, garlic and ginger. Cook until softened. Add vegetables, water, and soy sauce. Cook four to six minutes or until vegetables are cooked. Don't overcook. They should still have a crunch to them.
|
| Per Serving: 71 Calories; 3g Fat (37.7% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 207mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat. |