Recipe by Diabetic Living Magazine

Serving size: 1 cup

4 teaspoons reduced-sodium soy sauce
3 teaspoons toasted sesame oil, divided
2 cloves garlic, minced
1 teaspoon minced fresh ginger
16 ounces fresh sugar snap peas (4 cups), trimmed
1 cup shredded carrot
Sesame seeds for garnish

Cooking instructions: Whisk soy sauce, 1 tsp. oil, garlic, and ginger in a small bowl. Set aside. Heat a 12-inch heavy skillet over medium-high heat. Add snap peas and the remaining 2 tsp. oil and toss to coat. Cook, stirring occasionally, until the peas start to blister, 3 to 4 minutes. Add carrot and cook, stirring, for 1 minute more. Drizzle the reserved soy sauce mixture over the vegetables. Cook, stirring, until heated through. Sprinkle with sesame seeds, if desired.

(Nutrition Per Serving: 75 calories, 4g total fat, 1g saturated fat, 207mg Sodium, 9g carbohydrate, 3g fiber, 5g sugar, 2g protein)