Almond Vegetable Stir-fry ( Healthy Diabetic Recipe )
by Tarla Dalal
Added to 28 cookbooks
This recipe has been viewed 33782 times
Hmm, almonds? am i kidding? no, despite belonging to the nut family and having its share of quirks, almonds have their share of health benefits – they lower blood cholesterol levels and reduce the risk of heart disease. Note that i’ve used toasted almonds and not fried them, so as to keep a check on the calorie count. Plus, the vegetables contribute abundant nutrients to this dish – making it absolutely fine to have as an occasional treat!
- Heat the oil in a wok on a high flame, add the red chilli pieces and stir till it turns black. Remove and discard the chilli pieces.
- Add the ginger and garlic in the same oil and stir-fry for a minute.
- Add the carrots, green capsicum, sweet corn kernels, bean sprouts, spring onion whites and stir-fry for a couple of minutes.
- Add the mushrooms, paneer, chinese cabbage and spring onion greens and stir-fry for 3 to 4 minutes.
- Add vegetable stock, salt and pepper and bring to a boil.
- Add the cornflour mixture and heat till the mixture thickens.
- Add the almond slices, mix gently and serve immediately on a bed of cooked whole wheat noodles.
- 1 packet raw noodles makes 3 cups cooked noodles
|Energy|| 266 calories|
|Protein|| 14.9 gm|
|Carbohydrates|| 35.3 gm|
|Fat|| 7.4 gm|
|Vitamin C|| 24.8 mg|
|Iron|| 1.9 mg|
|Fibre|| 2.6 gm|
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