| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Vegetables, Low fat | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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