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Title: Bok Choy Saute Categories: Diabetic Yield: 2 Servings 1 tb Sesame oil; or vegetable oil 1 Clove garlic; crushed 8 oz Pork tenderloin; thinly -sliced 1 c Sliced shiitake; or other -mushrooms 1 1/2 c Sliced bok choy; with leaves 4 oz Water chestnuts; drained and -rinsed 1 tb Lite soy sauce Add oil to a large skillet or wok over medium-high heat and cook garlic 1 minute. Add pork, stirring constantly, and cook 3 to 5 minutes. Add mushrooms and cook for 1 minute, stirring constantly. Add bok choy and water chestnuts and cook, stirring constantly, 2 to 3 minutes. Add soy sauce; toss to coat. Exchanges: All dinner menus this week have about 550 calories total and include: 2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable servings 1 Fruit serving 1-2 Fat servings Total Fat -- 20g Total Carbohydrate -- 45g Protein -- 33g Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1 Fruit serving. Recipe for Saturday, 5/2/98 Notes: This week we are featuring complete dinner menus and accompanying recipes from the cookbook Magic Menus for People with Diabetes, a calorie-controlled collection of the "best of" the award-winning Month of Meals series of menu planners. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Dinner: 1 serving Bok Choy Saut‚ 2/3 cup cooked brown rice 1/3 cup fresh pineapple chunks mixed with 1/2 cup fresh strawberries Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/6/98 Notes: 2 servings/Serving size: 1/2 recipe Recipe by: http://www.diabetes.org/recipes Posted to MC-Recipe Digest by Barb at PK |