Recipe of the Week

This week’s recipe was forwarded to me by Ziegler reader Dave Hutchins.


Yield: 4 Servings


8 ounces pork, fat trimmed, cubed

1 carrot, peeled and thinly sliced

2 potatoes, unpeeled, diced 

1 small onion, diced 

1 cup diced celery 

2 cups shredded green cabbage

Sauce Ingredients:

1 tablespoon cornstarch 

1/3 cup cold water 

3/4 cup reduced-sodium soy sauce 

3/4 cup ketchup 

2 tablespoons brown sugar substitute


Spray large saucepan with cooking spray; add pork and cook over medium-high heat, stirring frequently, until meat is browned. Add carrot and potatoes; cook 5 minutes, stirring often. Add onion,celery, and cabbage; cook 5 minutes or until potato is tender. Combine cornstarch and water in small bowl, whisking until cornstarch is dissolved. Add soy sauce, ketchup, and brown sugar; mix well.

Pour sauce over stir-fry and toss to coat.

Reduce heat to low and simmer for 10 minutes.

Nutritional Information Per Serving (1/4 of recipe):

Calories: 243, Fat: 5.3 g, Cholesterol: 26.5 mg,

Sodium: 781 mg, Protein: 16.2 g, Carbohydrate: 33.7 g

Diabetic Exchanges: 2 Bread/Starch, 2 Meat

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