1/2 packet saccharin sweetener
2 teaspoons cornstarch
1/4 teaspoon lemon pepper seasoning
2 tablespoons fresh-squeezed lemon juice
1 tablespoon water
Cooking spray
1 teaspoon corn oil
1 cup julienned carrots
3 cups cauliflower florets
1/4 cup water
1 cup asparagus sliced into 2-inch pieces
In a small bowl, whisk together sweetener, cornstarch, lemon pepper seasoning, lemon juice, and water. Set aside.
Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add carrots and cook 2 minutes, stirring constantly. Add cauliflower and water and continue cooking 2 minutes more, stirring constantly. Add asparagus and cook an additional 2 minutes, stirring constantly. Stir in lemon mixture and cook 20–30 seconds, or until the glaze thickens. Serve immediately.
Yield: 4 cups
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 33
Carbohydrate: 4 g
Protein: 2 g
Fat: 1 g
Saturated fat: <1 g
Sodium: 56 mg
Fiber: 2 g
Exchanges per serving: 1 vegetable
Carbohydrate choices: 1
