Sweet and Sour Stir Fried Vegetables
- 1 Tbsp. honey
- 1 Tbsp. lemon juice
- 1 tsp. soy sauce, low-sodium
- 1/4 tsp. ginger
- 1 c. orange juice
- 1 Tbsp. cornstarch (for thickening)
- 2 tsp. canola oil
- 1 pound frozen stir-fry vegetables (carrots, broccoli, snap peas, peppers, squash, etc.)
Combine all the ingredients, except oil and vegetables, in a bowl. Heat the oil on medium in a large skillet, then add vegetables. Cook the vegetables for about two minutes, until the mixture comes to a boil and thickens slightly. Serve immediately over brown rice or noodles.
Makes 6 servings.
Per Serving: about 80 calories, 1.5 grams (g) of fat, 14 g carbohydrate, 1 g protein, 1 g fiber and 45 mg sodium