Serves: 6
WW Points: 1
Ingredients:
1 teaspoon soybean oil
2 cloves garlic — mashed
1/2 cup onions — sliced lengthwise
1 teaspoon fresh ginger root — grated
1/2 cup carrots — thinly sliced
1 cup mushroom — thinly sliced
2 tablespoons miso
1 tablespoon dry sherry — to taste
4 cups water
Instructions:
Heat oil in medium saucepan over medium heat. Add garlic and onions, saute until soft. Add fresh ginger root, carrots and mushrooms. Cook an additional 5-10 minutes, or until vegetables are crisp tender.
Dissolve miso in 1/4 cup of the water and add it to the vegetables in the saucepan along with the remaining water and dry sherry. Reheat and serve.
Nutritional Analysis:
Per Serving: 36 Calories; 1g Fat (30.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 219mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.