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Right Bite 10.08.07

Right Bite 10.08.07

Recipes for “The Right Bite Extension in the Kitchen” have been supplied by agent Benita Giffin of the Obion County University of Tennessee Extension Service and come from the cookbook “Dining with Diabetes.” The recipes are for people with diabetes and those who love them. Mrs. Giffin may be reached at 885-3742.
Sweet and Spicy Stir-Fry
8 ounces pork, chicken, shrimp or lean beef, sliced in very thin strips
1 carrot, peeled and sliced thin
2 medium potatoes, unpeeled and diced
1 medium onion, diced
1 cup celery, diced
2 cup shredded green cabbage.
nonfat vegetable spray
Sauce:
1 tablespoon cornstarch
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
2 tablespoons packed brown sugar
Spray large skillet or electric frying pan with cooking spray. Add meat and cook over medium high heat, stirring frequently, until meat is browned. Add carrots and potatoes; cook for 5 minutes, stirring frequently. Add celery, onion, and cabbage; cook 5 minutes or until potato is tender.
Mix cornstarch and water in a small bowl and stir until comstarch is dissolved. Add soy sauce, ketchup and brown sugar together, mix well. Pour sauce over meat mixture and toss well. Reduce heat and simmer for 10 minutes.
Nutrition Information: Serving size = 1/4 of recipe (4 servings): Amount per serving: Calories 243, total fat 5.3g, cholesterol 26.5 mg, sodium 781 mg, carbohydrates 33.7g, protein 16.2g.
Notes: This recipe can be made using any of a variety of meats. Keep the sodium as low as possible by using the reduced-sodium soy sauce.
When using as a demonstration recipe, all preparation work should be done ahead of time. Packaged shredded cabbage will also save on time.
Published in The Messenger on 10.08.07

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