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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 143.4
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 552.6 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.1 g

View full nutritional breakdown of DIABETIC Cashew Ginger Stir-fry with Tofu calories by ingredient
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DIABETIC Cashew Ginger Stir-fry with Tofu

Submitted by: RD03875

Introduction

This is a DIABETIC recipe from the site ChangingDiabetes-us.com

This recipe calls for NONSTICK VEGETABLE SPRAY, PLAIN, REGULAR WATER, GREEN ONIONS, broccoli FLORETS that are all NOT listed in the SPARK PEOPLE ingredient list!
This is a DIABETIC recipe from the site ChangingDiabetes-us.com

This recipe calls for NONSTICK VEGETABLE SPRAY, PLAIN, REGULAR WATER, GREEN ONIONS, broccoli FLORETS that are all NOT listed in the SPARK PEOPLE ingredient list!

Number of Servings: 3

Ingredients

    2 TBS Teriyaki Sauce
    1 tsp FRESH GRATED Ginger
    1 TSP Lite Soy Sauce,
    1 tsp Brown Sugar,
    1/2 tsp Cornstarch,
    1 TBS PLAIN, REGULAR Water
    NONSTICK VEGETABLE COOKING SPRAY
    1 tsp Canola Oil
    4 cloves Garlic, minced
    1 GREEN ONION, DIAGONALLY SLICED
    1/2 CUP SLICED Mushrooms, fresh
    1/2 cup snow peas, sliced in half
    14 cup Carrots, diagonally sliced thin
    1/2 cup Broccoli,FLOURETS
    1/4 (10 1/2 oz) package firm Tofu, drained and cut into 1" cubes
    3 TBS Cashew Nuts, dry roasted,

    SERVE WITH RICE
    When I made this recipe, it was enough for 3 people, the recipe says 1 serving.

Directions

In a small bowl, combine teriyaki sauce, fresh ginger, soy sauce, brown sugar, cornstarch and water. Set aside
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In a skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add vegetable oil, garlic and onions, stir-fry for 1 minute. Add mushrooms, snow peas, carrots and broccoli. Stir -fry vegetables 4-6 minutes adding a small amount of water if needed to cook them until tender, but crisp.
Add teriyaki mixture, stir well to thicken the liquid and coat the vegetables.
Add tofu and cashews, heat thoroughly.
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Serve over rice
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NUTRITION INFORMATION PRINTED ON THE RECIPE:
Calories: 495
Protien: 17g
Carbohydrates: 61g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0
Sodium: 966mg
Calories from fat: 33%
Fiber: 6g

Number of Servings: 3

Recipe submitted by SparkPeople user RD03875.






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