| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Diabetic, Side dishes, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | t | Walnut oil |
| 1 | lb | Bean sprouts |
| 6 | Green onion, chopped | |
| 1 | T | Low-sodium soy sauce |
| 1 | T | Fresh parsley, chopped |
| 1 | T | Sunflower seeds |
INSTRUCTIONS
In a wok or a large, non-stick skillet, heat oil. Rinse bean sprout under cold water. Saute green onions about 3 minutes; stir in sprouts to heat through. Toss with soy sauce. Garnish with parsley and sunflower seeds. Food Exchange per serving 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 55 CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 154mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 421.4mg
Potassium: 165.6mg
Carbohydrates: 5.5g
Fiber: 1.4g
Sugar: 3.5g
Protein: 3.1g