2 tablespoons canola oil
1 cup mushrooms, sliced
1 small green pepper, chopped
1/2 small white onion, chopped
3 garlic cloves, minced
1 (5 oz.) can water chestnuts, rinsed, chopped
1/2 cup (canned) whole baby corn, rinsed, chopped (optional)
1/2 cup low-sodium soy sauce
2 cups cooked couscous
3 green onions, chopped
2 tablespoons toasted white or black sesame seeds
No Salt Seasoning and Pepper
In a large skillet up to medium-high heat, add oil. Saute the mushrooms, pepper and onion with no salt seasoning for 4-5 minutes or until slightly softened. Add garlic; saute another minute. Add water chestnuts, whole baby corn, if using, soy sauce and couscous. Cook, stirring frequently, for 2-3 minutes or until heated. Serve immediately with green onions and sesame seeds on top for garnish.
Sponsor: Intermountain Medical Center Heart Institute
