Sunday, May 3, 2015

Oil-Free Orange Veggie Stir-Fry

I'm cracking down on using any processed ingredients to stabilize my blood glucose levels. So, this stirfry (sans rice) is made with this simple sauce:

1 T reduced-sodium soy sauce
1 T. rice wine
Juice of one navel orange
1 t corn starch

I quickly cooked the veggies on medium high, adding small amounts of water as the pan dried out. I cooked them until they were crisp tender. Then, I added the sauce and cooked them for an additional 30 seconds to a minute and voila! This high-nutrient dish is filling and delicious!

No comments:

Post a Comment