Bean Sprouts & Cucumbers Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Bean sprouts,
1 cup: Cucumber,
1 tbsp: Apple cider vinegar,
1 tbsp: Sesame oil,
1 tbsp: Low-sodium soy sauce,
1 tbsp: Water,
1 tbsp: Toasted sesame oil,
ds Chili powder,
Directions:
Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp