Almond Vegetable Stir- Fry, Diabetic Friendly Recipe

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Almond Vegetable Stir- Fry, Diabetic Friendly Recipe

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Tarla Dalal

06 December, 2024

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Table of Content

About Almond Vegetable Stir- Fry, Diabetic Friendly Recipe

Ingredients

Methods

Nutrient values

Hmm, almonds? Am i kidding? no, despite belonging to the nut family and having its share of quirks, almonds have their share of health benefits – they lower blood cholesterol levels and reduce the risk of heart disease.

Note that Ive used toasted almonds and not fried them, so as to keep a check on the calorie count. Plus, the vegetables contribute abundant nutrients to this dish – making it absolutely fine to have as an occasional treat!

You can also try other stir fries like Spicy Stir Fried Baby Corn or Broccoli, Mushrooms and Bean Sprouts Stir Fry .

Ingredients

Main Ingredients

2 tsp oil

1 whole dry Kashmiri red chilli , broken into pieces

2 tsp grated ginger (adrak)

2 tsp grated garlic (lehsun)

1/2 cup chopped and boiled carrots

1/2 cup green capsicum cubes

1/2 cup boiled sweet corn kernels (makai ke dane)

1/2 cup bean sprouts

1/2 cup thinly sliced spring onions whites

1/2 cup sliced mushrooms (khumbh)

1/2 cup low fat paneer (cottage cheese) cubes

1/2 cup pak choi

1/4 cup finely chopped spring onion greens

1 cup vegetable stock

salt and to taste

2 tsp cornflour dissolved in 2 tbsp water

1/4 cup roasted almonds (badam)

3 cups cooked whole wheat noodles

Method

Disclaimer:

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.

Handy tip:

1 packet raw noodles makes 3 cups cooked noodles

Heat the oil in a wok on a high flame, add the red chilli pieces and stir till it turns black. Remove and discard the chilli pieces.
Add the ginger and garlic in the same oil and stir-fry for a minute.
Add the carrots, green capsicum, sweet corn kernels, bean sprouts, spring onion whites and stir-fry for a couple of minutes.
Add the mushrooms, paneer, chinese cabbage and spring onion greens and stir-fry for 3 to 4 minutes.
Add vegetable stock, salt and pepper and bring to a boil.
Add the cornflour mixture and heat till the mixture thickens.
Add the almond slices, mix gently and serve immediately on a bed of cooked whole wheat noodles.