General cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Bean Sprouts & Green Onions Recipe

	Category	Side Dish Recipes
	Views	104
	Ratings	0

Ingredients And Procedures

2 ts Walnut oil;

1 lb Bean sprouts;

6 Green onion; chopped

1 tb Low-sodium soy sauce;

1 tb Fresh parsley; chopped

1 tb Sunflower seeds;

In a wok or a large, non-stick skillet, heat oil. Rinse bean sprout under cold water. Saute green onions about 3 minutes; stir in sprouts to heat through. Toss with soy sauce. Garnish with parsley and sunflower seeds. Food Exchange per serving 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 55 CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 154mg; FAT:

4g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Rate this recipe!

Post this recipe to your site