Vegetable Lo Mein

Recipe Ingredients

1 cup	237ml	Low-sodium chicken broth - plus
2 tablespoons	30ml	Low-sodium chicken broth
2		Garlic cloves - minced
1/4 cup	23g / 0.8oz	Minced scallions
2 teaspoons	10ml	Grated fresh ginger
2		Carrots - peeled, and
		Cut into 1/4" slices
3		Celery stalks - cut on the diagonal
		Into 1/4" slices
1/2 cup	118ml	Sliced mushrooms
1 1/2 cups	219g / 7.7oz	Brocolli florets
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Lite soy sauce
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Cornstarch
1/2 lb	227g / 8oz	Cooked thin spaghetti noodles

Recipe Instructions

In a large skillet or wok, heat 2 tablespoon of broth. Add garlic, scallions, and ginger and stir-fry for 30 seconds.

Add carrots, celery, and mushrooms an stir-fry for 5 minutes. Add brocolli and 1/2 cup of broth, cover, and steam for 5 minutes.

In a small bowl, combine the remaining 1/2 cup of broth with sherry, soy sauce, and sesame oil. Add cornstarch and mix well.

Remove cover, and add cornstarch mixture. Cook for 1 minute more, until mixture thickens. Toss in cooked noodles and mix well. Serve.

This recipe yields 8 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Starch, 1 Vegetable.

Nutrition Facts: Calories 92; Calories from Fat 11; Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 128mg; Carbohydrates 17g; Dietary Fiber 3g; Sugars 3g; Protein 3g.

Source:
American Diabetes Association at http://www.diabetes.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.