2 ts Walnut oil;

1 lb Bean sprouts;

6 Green onion; chopped

1 tb Low-sodium soy sauce;

1 tb Fresh parsley; chopped

1 tb Sunflower seeds;

In a wok or a large, non-stick skillet, heat oil. Rinse bean sprout under cold water. Saute green onions about 3 minutes; stir in sprouts to heat through. Toss with soy sauce. Garnish with parsley and sunflower seeds. Food Exchange per serving 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 55 CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 154mg; FAT:

4g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master