Recipe: Summer Veggie Stir-Fry

Serves 4 to 6.

Note: Vary the vegetables throughout the summer and play with the seasoning to suit your tastes. The vegetables should remain crunchy. See directions for making cauliflower rice in the main story. From Beth Dooley.

• 1 tbsp. light sesame oil or vegetable oil

• 1 tbsp. dark or toasted sesame oil

• 1 medium red bell pepper, seeded, deveined and diced

• 2 c. sugar snap peas, tailed and diced

• 1 small cucumber, peeled, seeded and diced

• 6 green onions, trimmed and diced

• 2 garlic cloves, minced

• 2 tbsp. minced fresh ginger

• 2 tbsp. rice wine vinegar

• 1 tbsp. soy sauce

• Pinch of red pepper flakes

• Salt and freshly ground black pepper to taste

• 4 to 6 c. cauliflower rice or cooked white rice (see Note)

• 1/4 c. chopped fresh cilantro for garnish

• 1/4 c. flaked coconut for garnish, optional

• Lime wedges for garnish

Directions

Heat a wok or 12-inch skillet over high heat, add the oils, and swirl to coat the pan. Add the pepper, peas, cucumber, green onions, garlic and ginger. Toss together for about 1 minute.

Add the vinegar and soy sauce and cook for another minute. Season with the red pepper flakes and salt and pepper to taste. Serve over cauliflower or white rice and garnish with the cilantro, coconut and lime wedges. Nutrition information per serving:

Nutrition information per serving:

Calories95

Fat5 g

Sodium165 mg

Carbohydrates11 g

Saturated fat1 g

Total sugars5 g

Protein3 g

Cholesterol0 mg

Dietary fiber4 g

Exchanges per serving: 2 vegetable, 1 fat.