Vegetable Stir-Fry In Spicy Black Bean Sauce

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
1 teaspoon	5ml	Onion - chopped (medium)
1 teaspoon	5ml	Green bell pepper - cut into strips (medium)
3		Carrots - cut julienne strips
		= (matchstick size)
3 cups	711ml	Shredded cabbage
		= (green, red or napa)
1 cup	237ml	Tofu - crumbled
4 cups	640g / 22oz	Cooked rice - kept warm
		Fresh chives - (optional)
		Fresh radishes - (optional)
		Black Bean Sauce
1 cup	160g / 5.6oz	Guiltless Gourmet spicy black bean dip
2 teaspoons	10ml	Water
1/4 cup	59ml	Low-sodium soy sauce
1/4 cup	59ml	Cooking sherry
1 tablespoon	15ml	Minced peeled fresh ginger
1		Garlic clove - minced

Recipe Instructions

Heat oil in wok or large skillet over medium-high heat until hot. Add onion, pepper, carrots, cabbage and tofu; stir-fry until crisp-tender.

To prepare Black Bean Sauce, combine bean dip and water in small bowl; mix well. Stir in remaining Black Bean Sauce ingredients; pour over stir-fried vegetables. Stir-fry over high heat 2 minutes more. Reduce heat to low; cook 2 to 4 minutes more or until heated through, stirring often.

Serve over hot rice. Garnish with chives and radishes, if desired.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 1 Meat, 3 Vegetable.

Nutrition Facts: Calories 267; Calories from Fat 11%; Total Fat 3g; Saturated Fat 1g; Protein 9g; Carbohydrates 46g; Cholesterol 0mg; Sodium 566mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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