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Lemon-pepper-glazed veggie toss
Preparation time: 20 minutes
1/2 packet saccharin sweetener
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
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