- 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, Carbohydrates: 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.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.