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Prep 17 mins
Cook 17 mins
I got this from www.diabetes.org when I was looking for new recipes to fix for my grandmother. My grandmother is diabetic, so I always visit these sites. This is easy, Asian style. I had never sauteed or stir-fried anything, but this turned out well. Just make sure not to overcook the vegetables as I did, or else it will stick to the pan. I did not use green pea. I made my own variation of vegetables; okra, carrots, green beans, red and green bell peppers. I also added a mushroom, and I used its water to substitute chicken broth. Mushroom broth is really good in soups!! Also, use sesame oil if you want it more oriental style.
- 2 teaspoons cornstarch or 2 teaspoons arrowroot
- 3 tablespoons light soy sauce
- 3 tablespoons rice vinegar
- 1 cup low-sodium low-fat chicken broth
- 2 teaspoons canola oil
- 2 large thinly sliced carrots
- 3 garlic cloves, minced
- 1 cup fresh snow pea, trimmed
- 1⁄4 teaspoon red pepper flakes
- 6 cups cooked penne pasta
- 1 fresh ground pepper, to taste
variations of mine
- red bell pepper
- green bell pepper
- green beans
- sesame oil
- Combine first four ingredients and set aside.
- Chop the vegetables into thin pieces and prepare others.
- Heat the oil in a large skillet or wok over high heat.
- Add the carrots and garlic (with bell peppers if desired), stir-fry for five minutes.
- Add the snow peas and lower heat to medium low.
- Add red pepper flakes.
- Add sauce that was prepared in Step 1.
- Add pasta and bring to a boil.
- Cook for 2 minutes.
- Turn off the heat.
- Add salt and pepper to taste.