Source:

Classifications: Vegetables

Qty Measure Ingredient

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6 to 8 medium carrots (1pound), thinly sliced

2 tablespoons butter or margarine, optional

2 teaspoons olive or vegetable oil

1 6oz jar sliced mushrooms, drained

5 green onions with tops, thinly sliced

1 tablespoon lemon juice

1/2 teaspoon salt, optional

1/4 teaspoon pepper

Instructions: In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7 minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until vegetables are tender. Stir in lemon juice, salt if desired and pepper.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared without butter, margarine or salt) equals 1-1/2 vegetables; also, 42 calories, 98 mg sodium,0 cholesterol, 7 gm carbohydrate, 1 gm protein, 1 gm fat.

Serves: 7

Food Exchanges: