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Sherried Peppers With Bean Sprouts

Serves: 4
Total Calories: 23

Ingredients

1 green pepper, julienned
1 red bell pepper, julienned
2 cups fresh bean sprouts
2 teaspoons lite soy sauce
1 tablespoon dry sherry
1 teaspoon red wine vinegar

Directions:

1. In a large skillet over medium heat, combine peppers, bean sprouts, soy sauce, and sherry, mixing well. Cover and cook for 5 to 7 minutes or until vegetables are just tender.

2. Stir in vinegar and remove from heat. Serve hot.

EXCHANGES
1 Vegetable

NUTRITION FACTS
Calories 33
Calories from Fat 0
Total Fat 0 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 109 milligrams
Total Carbohydrate 7 grams
Dietary Fiber 3 grams
Sugars 1 gram
Protein 2 grams

Nutritional Facts:

Serves: 4
Total Calories: 23
Calories from Fat: 0

This Sherried Peppers With Bean Sprouts recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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