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 --
           Minced
           OR
      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