diabetic ginger vegetable stir-fry

Ingredients For diabetic ginger vegetable stir-fry

• 1/2 c

  cold water
• 1 Tbsp

  reduced-sodium soy sauce
• 1 tsp

  cornstarch
• 1/2 tsp

  ground ginger
• 1 Tbsp

  canola oil or other cooking oil
• 2 c

  broccoli and/or cauliflower florets
• 1

  carrot, thinly bias-sliced
• 1/4 c

  chopped onion
• 1 clove

  garlic, minced
• 1/2 c

  fresh sugar snap peas, tips and strings removed (about 2 ounces)
• 1/2 lg

  large red or green sweet pepper, seeded and cut into strips
• 1/2

  of 14 - ounce can baby corn, drained and halved crosswise
• 1/2

  of 8 - ounce can sliced water chestnuts, drained