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Delicious Stir Fry Tomatoes
Source: dLife

Tomatoes, peppers, and zucchini in a light ginger sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 49.4
Total Carbs 6.9 g
Dietary Fiber 1.4 g
Sugars 3.0 g
Total Fat 2.1 g
Saturated Fat 0.3 g
Unsaturated Fat 1.2 g
Potassium 170.4 mg
Protein 1.5 g
Sodium 91.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  vegetable oil
1 cup  fresh chopped celery
1 each  chopped green bell peppers
1 each  medium zucchini
4 each  fresh tomatoes
1 cup  low sodium chicken broth
1 tbsp  cornstarch
1 pinch  salt
0 1/2 tsp  ground ginger
1/4 tsp  black pepper
  1. Chop celery and zucchini into 1/2" pieces. Remove seeds and chop green pepper into 1/2" pieces.
  2. Chop tomatoes and remove seeds and pulp.
  3. In heavy saucepan, heat oil over medium.
  4. Add celery, peppers, and zucchini to pan, cook 5 minutes.
  5. Add tomatoes, cook 3 minutes, stirring frequently.
  6. In separate bowl, mix broth, cornstarch, salt, ginger, and pepper until smooth.
  7. Add to vegetables. Reduce heat to low, cook, stirring frequently, until thickened, about two minutes. Serve hot.

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