Vegetarian, Diabetic, Low-Fat Stir-Fried Oriental Vegetables (no exchanges)

1 tbsp. molasses or brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. grated fresh ginger root
1 c. green onions, bias sliced into 1/4-inch lengths
6 ozs. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods
2 cs. shredded Chinese cabbage or cabbage
1 c. thin bite-size strips (green or sweet red pepper)
1 c. fresh bean sprouts

Stir together molasses or brown sugar, soy sauce and vinegar; set aside.
Spray a wok or large skillet with nonstick spray coating.
Stir fry-ginger root over medium-high heat for 30 seconds (wok or skillet
should be preheated).
Add onions and stir-fry for 1 minute.
Add pea pods and cabbage and stir-fry for 2 more minutes.
Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more
or until vegetables are crisp-tender.
Pour sauce over vegetables and toss to coat. Heat through.
Serve immediately.
Makes 6 servings.
Calories...41...Fat...0.3 g...Carbs...9 g...Protein...2 g...
Sodium...273 mg...Fiber...1.4 g.
Points...1.