---------- Recipe via Meal-Master (tm) v8.02
       Title: Stir-Fried Vegetables
  Categories: Diabetic, Vegetables, Vegetarian
       Yield: 6 servings
     1/4 c  -water
       2 ts Cornstarch
       2 tb Soy sauce
     1/4 ts Ginger
     1/4 ts Nutmeg
       1 tb Olive oil
     1/2 md Onion; sliced and separated
            -into rings
       1 c  Bok choy; chopped
       1 cl Garlic; pressed
       1 c  Mushrooms; sliced
       1 cn Bamboo shoots; drained (8oz)
       1 cn Baby sweet corn; drained
            -(8 3/4oz)
       1 cn Water chestnuts: drained
       1 c  Broccoli; chopped
       1 c  Red pepper or pimento;
   1. In a small, mix the first 5 ingredients together
   and set aside. 2. Heat large skillet or wok over high
   heat; add olive oil 3. Stir fry onion rings, bok choy,
   and garlic in hot oil for 1-2 minutes. Remove from
   wok. Set aside. 4. Place mushrooms, bamboo shots, bay
   corn, and water chestnuts in th ewok or skillet.
   Stir-fry for about 2 minutes. 5. Add the soy mixture
   and cook until bubbly, stirring frequently.  Add
   broccoli and red pepper, cover and cook for 3 minutes
   or until broccoli is crisp-tender. Stir in onion, bok
   choy and garlic and serve.
   Serving size: 1 cup Nutritional info per serving: 104
   cal, 4g pro, 3g fat, 19g carb Exchanges: 1/2
   starch/bread, 2 vegetable
   Source: The UCSD Healthy Diet for Diabetes