1 c Water;
2 c Green peas; fresh or frozen
1 ts Vegetable oil;
4 lg Mushrooms; sliced
3 Green onions; chopped
1 tb Low-sodium soy sauce;
In a saucepan, bring water to a boil, add peas and cook 5 minutes or until just tender. Drain. Meanwhile, heat oil in a non-stick skillet and saute mushrooms and green onions until tender. Combine with peas and toss with soy sauce. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 80; CHO: 13g; PRO: 4g; SOD: 221mg: FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and your via Nancy O’Brion and her Meal-Master.