Chinese vegetables w/ pasta
Vegetables Chinese Pasta Low Fat
Last updated 10/4/2011 8:14:33 PM. Recipe ID 44044. Report a problem with this recipe.
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Title: Chinese vegetables w/ pasta
Categories: Vegetables, Low fat
Yield: 4 Servings
12 oz Capellini or thin spaghetti
1/2 lb Shiitake or reg. mushrooms
2 md Carrots
1/2 lb Chinese pea pods
1 tb Salad oil
1 tb Gingerroot; peeled --
1 ts Ginger -- ground
1/4 c Soy sauce
14 oz Chicken broth
1/4 ts Red pepper -- crushed
Prepare pasta as label directs, but do not use salt in water. Drain.
Remove tough stems from shiitake mushrooms or trim stem ends of
regular mushrooms; slice mushrooms. Cut carrot into matchstick thin
strips. Remove stem and strings along edges of each pea pod.
In 12" skillet over med. high heat, in hot salad oil, cook ginger and
mushrooms til lightly browned. Stir in soy sauce and cook, stirring
quickly and constantly, til mushrooms are tender and liquid is
absorbed. Stir in carrots and Chinese pea pods; cook til tender
crisp, about 3 minutes.
To vegetables in skillet, add chicken broth and 1 C. water; over high
heat, heat to boiling. Stir in cooked pasta; toss to coat well and
heat through. Sprinkle with crushed red pepper.
S: Good Housekeeping 550 cal., 6 g fat, 10% cal. from fat Formatted
by Karen Godfrey
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