• 1 Tbs. plus 1 tsp. oil
• 2 cloves garlic, crushed
• 1 piece fresh ginger root, 1-1/4 inch, grated
• 1 onion, cut into wedges
• 1 red bell pepper, sliced
• 1 carrots, sliced
• 2 ounces snow peas
• 1 zucchini, sliced
• 3 sticks celery, sliced
• 1/4 lb. mushrooms, sliced
• 1/2 small cabbage, sliced
• 2-3/4 Tbs. teriyaki sauce
• 1/4 cup hoisin or oyster sauce
• 1 Tbs. plus 1 tsp. chili sauce
• 1 cup blanched almonds, toasted

Heat oil in a wok or large frying pan over moderate heat. Sauté garlic, ginger, and onion 2-3 minutes or until onion is transparent. Add bell pepper, carrot, snow peas, zucchini, and celery; stir fry 4-5 minutes, or until vegetables have softened slightly. Add mushrooms and cabbage. Combine teriyaki sauce, oyster sauce, and chili sauce; pour over vegetables and simmer 2 minutes. Remove from heat and mix in almonds. Serve with rice.

Per serving: calories 319, fat 19.5g, 51% calories from fat, cholesterol 0mg, protein 10.7g, carbohydrates 31.1g, fiber 8.0g, sugar 10.4g, sodium 800mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 0.3, Lean meat: 0.8, Fat: 3.3, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Zinfandel, or Merlot.