*** DIRECTIONS ***
Combine oysters with soy sauce, cornstarch, sherry, ginger, green onion,
and sesame oil.
Spray large skillet with nonstick vegetable spray. Heat vegetable oil
over medium-high heat. Add oyster mixture and stirfry for 3 minutes or
until oysters are just cooked and edges curl.
Set oysters aside; add red pepper to skillet. Stir-fry for 1 minute.
Add
oysters.
Combine cornstarch, lemon juice, and chicken broth, whisking over medium
heat until thickened.
Stir in lemon peel, red pepper flakes, and honey; cool.
To serve, line a serving bowl with bok choy. Pour oyster mixture into
bowl; top with lemon sauce. Serve at room temperature.
- - - - - - - - - - - - - - - - - -
NOTES : Serving size 1/4 of recipe. Diabetic choices are 3 Protein 2
Fruit/Vegetable.
Served with 1/2 cup steamed rice would add 1 Starch
For those on Fat and Fibre program at Weight Watcher's Fat/Fibre
it is 4 gm Fat and 4 gm Fibre
Published by Prentice Hall Copyright 1987 by the American
Diabetes
Association and the American Dietetic Association
ISBN 0-13-004145-9
