Wednesday, August 10, 2011
*Sweet Onion Pepper Stir-Fry* (GF)
A colorful mosaic. I really love this vegetable dish, lowly as it may seem. To me it is almost like having sweet chutney on my plate. I have made this recipe forever and a day it seems. I don't tire of it.
3 tbsp Healthy Butter, page 96 (45 mL)
1 cup sliced onions (250 mL)
1 red pepper, sliced
1 green pepper, sliced
Sweet Mustard Sauce:
1/2 cup SPLENDA® Granular (125 mL)
1 tbsp prepared mustard (15 mL)
11/2 tsp Worcestershire Sauce (7 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
Sweet Mustard Sauce: In small bowl, combine SPLENDA® Granular, prepared mustard, Worcestershire Sauce, salt and pepper. Set aside.
In electric wok or large electric skillet, melt Healthy Butter, page 96. Add onions; fry until barely tender 2 minutes. Add red and green peppers; fry until barely tender 2 minutes. Stir in Sweet Mustard Sauce until heated through.
Yield: 10 servings
0.7 g protein
3.6 g fat
3.8 g carbs
Variation: Add 1 cup (250 mL) sliced, raw mushrooms with the onions.
(4.4 g Carbs).