OYSTER STIR-FRY: Daily Diabetic Recipe

OYSTER STIR-FRY

Yield: 4 servings
Source: "The New Family Cookbook for People With Diabetes"

INGREDIENTS
- 1 pint shucked oysters, drained and patted dry
- 1 tablespoon plus 1 teaspoon light soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon chopped fresh gingerroot
- 1 green onion with green top, sliced
- 1 teaspoon dark-roasted sesame oil
- 1 tablespoon canola or corn oil
- 1 small red bell pepper, cored, seeded, and cubed

Lemon Sauce Ingredients:
- 2 teaspoons cornstarch
- 3 tablespoons fresh lemon juice
- 1/4 cup Homemade Chicken Broth
or canned reduced-sodium chicken broth
- 1 tablespoon grated lemon zest
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces bok choy, cut into large bite-size pieces

DIRECTIONS
In a medium bowl, combine the oysters with the soy sauce,
sherry, cornstarch, gingerroot, green onion, and sesame oil.

Prepare a large skillet with nonstick pan spray. Heat the
canola oil over medium-high heat. Add the oyster mixture
and stir-fry for 3 minutes, or until the oysters are just
cooked and their edges curl. Remove the oysters with a
slotted spoon and set aside in a small bowl. Add the red
pepper to the skillet; stir-fry for 1 minute. Add to the oysters.

For the sauce, combine the cornstarch, lemon juice, and chicken
broth in a small saucepan. Heat over medium heat until thickened,
whisking often. Stir in the lemon zest, honey, and red pepper
flakes. Allow to cool if to be served at room temperature.

At serving time, line a serving bowl with bok choy. Pour
the oyster mixture over the bok choy; top with the lemon
sauce. Serve warm or cooled to room temperature.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 177, Fat: 8 g, Cholesterol: 62 mg, Sodium: 468 mg,
Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 10 g
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat