Why it’s great: This quick stir-fry is full of colorful vegetables rich in fiber and antioxidants, helping to keep blood sugar balanced.
Ingredients:
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, green)
- 1 medium carrot, sliced
- 1/2 cup snap peas
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp low-sodium soy sauce
Preparation:
Heat olive oil in a wok or large pan on medium-high heat. Add garlic and ginger, sauté for 1 minute. Add all the vegetables and stir-fry for 5-7 minutes until crisp-tender. Pour in soy sauce, toss to coat evenly, and cook for another minute. Serve hot.
