Ingredients

Serving 3/4 cup, Exchanges 1 lean meat, 1/2 starch, 82 calories. Vegetable cooking spray
1 med. sized sweet red or green
pepper, coarsely chopped
8 green onions, cut into 1/2″ slices
1 clove garlic, minced
1 C. diagonally sliced celery
1 (8 oz.) can sliced water chestnuts,
drained
5 oz. fresh snow pea pods
2 oz. mushrooms, sliced
1 Tbsp. cornstarch
3 Tbsp. reduced sodium soy sauce
3 Tbsp. water
1 Tbsp. vinegar
1/4 tsp. ground ginger
2 (6 1/2 oz.) cans tuna in water,
drained & flaked

Cooking Instructions

1. Coat a large, heavy skillet with cooking spray; heat at medium heat for 2 minutes. Add pepper, green onions, and garlic; stir fry 15 seconds. Add celery, water, chestnuts, peas and mushrooms. Stir fry 1 minute or until vegetables are crisp tender. (Do not overcook.) 2. Combine cornstarch and next 4 ingredients, stirring until dissolved; add to skillet or wok. Cook over high heat, stirring frequently until sauce is slightly browned. Add tuna, stirring to coat well. NOTE: Stir Fried Tuna may be served over hot cooked rice that has been cooked without salt or fat. (Check exchange lists for value on rice.)

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)