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Korean Marinated Vegetable

Yields4 Servings

 1 medium yellow squash
 1 red bell pepper
 8 oz. mushrooms
 2 tsp. sesame oil
 1 tbsp. soy sauce
 1 tsp. grated ginger
 1 tsp. garlic paste
 2 packets of Splenda
 2 tsp. rice wine vinegar
 parsley to garnish
1

Slice all of your veggies extremely thin.

2

Mix your oil, soy, ginger, garlic, Splenda, and vinegar well and pour over the veggies.

3

Toss well and be sure they are all coated. Allow to sit in the fridge for at least 2 hours.

4

Pour any excess water off that the squash releases while marinating. Garnish with parsley when you are serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories56
% Daily Value *
Total Fat 3g4%
Total Carbohydrate 8g3%

Total Sugars 2g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.