Recipe: Sweet and Sour Veggies

Sweet and Sour Veggies
From: The American Institute for Cancer Research
Makes 4 servings

2 Tbsp. canola oil
1 seeded orange or yellow bell pepper, cut into bite-sized wedges
1 cup chopped broccoli florets
1 package (10 oz.) coleslaw mix
2 Tbsp. sugar
1/2 tsp. salt
4 Tbsp. reduced-sodium soy sauce
3 Tbsp. rice or sherry vinegar
1/2 Tbsp. cornstarch

In measuring cup or small bowl, mix together sugar, salt, soy sauce and vinegar until sugar and salt are dissolved. Place near at hand while cooking.

In wide, non-stick skillet or wok, heat oil on high heat until very hot. Add vegetables and coleslaw mix and saut , stirring constantly, about 2 minutes or until vegetables start to become tender-crisp.

Add sauce mixture and mix in well. Transfer to bowl and serve warm or at room temperature.

Per serving: 125 calories, 7 g. fat (0.5 g. saturated fat), 14 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 566 mg. sodium.