Golden Vegetables
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
whole |
roasted red pepper -- diced |
|
4 |
ounces |
mushroom caps -- sliced |
|
1 |
whole |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
1 |
cup |
frozen peas |
|
1 |
teaspoon |
turmeric |
|
1/2 |
teaspoon |
seasoned salt |
|
1 |
tablespoon |
lemon juice |
|
1 |
teaspoon |
olive oil |
| Heat frying pan to medium. Add olive oil. Add mushrooms to pan and cook until they release their moisture. Add shallot and cook until softened. Add garlic and ginger and cook until fragrant about 30 seconds. Add peas, red pepper, turmeric, salt, and lemon juice. Cook until everything is heated through. Makes 4 servings. |
| Per Serving: 55 Calories; 1g Fat (22.6% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 213mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. |