Print Recipe:

Ingredients:
½ pound bean sprouts, roots pinched off
1 small carrot, julienned
2 ounces snow peas, strings removed and julienned
2 ½ ounces sliced water chestnuts (if using canned,
rinse well and dry)
1 ½ tablespoons canola oil
1 scallion, white and 2 inches green, chopped
1 tablespoon rice vinegar
½ teaspoon grated fresh ginger
1/8 teaspoon kosher salt (optional)
Freshly ground pepper to taste
1 tablespoon chopped fresh cilantro
1 tablespoon chopped dry-roasted peanuts

Preparation:
Blanch the bean sprouts in boiling water for 30 seconds. Using a slotted spoon remove the sprouts and refresh in very cold water. Place in a large bowl. Add the carrot and snow peas to the boiling water and blanch for 1 minute. Rinse under cold water and drain. Combine with the sprouts and water chestnuts. Heat the oil in a nonstick pan and sauté the scallion over medium-high heat until wilted and lightly browned. Add the vinegar and ginger to the pan and remove from the heat. Pour over the vegetables and add salt (if using), pepper, and cilantro. Toss well and divide among 4 plates. Sprinkle with chopped peanuts.

Makes 4 servings.

JOSLIN CHOICES: 1 vegetable, 1 fat

PER SERVING: 100 calories (54% calories from fat), 6 g total fat (1 g saturated fat), 3 g protein, 9 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 72 mg sodium, 19 mg potassium

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The Joslin Diabetes Healthy Carbohydrate Cookbook, Copyright © 2001 by Frances Towner Giedt, Bonnie Polin, Ph.D., and Joslin Diabetes Center.