Lemony Stir-Fried Vegetables
By Rick Gallop, author of The G.I. Diet Diabetes Clinic
The lemon really enhances the flavour of this easy vegetable dish.
2 tsp canola oil
10 shiitake mushrooms, stemmed and sliced
2 carrots, thinly sliced on the diagonal
1 red, yellow, green or orange pepper, sliced
1 zucchini, halved lengthwise and sliced on the diagonal
1 tbsp minced fresh ginger
1 clove garlic, minced
2 cups snow peas, trimmed
4 green onions, sliced on the diagonal
zest and juice of 1 lemon
1 tbsp soy sauce
1â„4 cup toasted sesame seeds
1. In wok or large non-stick frying pan, heat oil over medium-high heat. Add mushrooms, carrots, red pepper, zucchini, ginger and garlic. Stir-fry for 2 to 3 minutes.
2. Add snow peas and green onions. Stir-fry for another 2 to 3 minutes or until vegetables are tender-crisp.
3. Stir in lemon zest and juice and soy sauce. Cook for 1 minute. Sprinkle in sesame seeds, tossing to coat vegetables.
Makes 4 to 6 servings.
Excerpted from The G.I. Diet Diabetes Clinic by Rick Gallop Copyright © 2010 by Rick Gallop. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.