| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
La, Times |
2 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Whole-wheat spaghetti |
|
|
Salt |
|
|
Nonstick cooking spray |
| 4 |
|
Garlic cloves, minced |
| 2 |
T |
Minced ginger root |
| 1/3 |
c |
Low-sodium nonfat chicken |
|
|
broth |
| 2 |
T |
Oyster sauce |
| 2 |
t |
Light soy sauce |
| 1/2 |
t |
Sugar |
| 1 |
t |
Sesame oil |
| 1/2 |
t |
Cornstarch |
| 1 |
t |
Water |
| 2 |
oz |
Firm low-fat tofu, cubed |
| 1/4 |
lb |
Spinach leaves, steamed |
| 3 |
|
Green onions, cut thin 3" |
|
|
strips |
| 2 |
|
Lemon wedges |
INSTRUCTIONS
Cook spaghetti in boiling salted water until tender but firm to the
bite, about 10 minutes. Drain. Meanwhile, spray wok or heavy skillet
with nonstick cooking spray and heat over medium-high heat until hot.
Add garlic and ginger and saute until tender but not browned, 1 to 2
minutes. Stir in chicken broth, oyster sauce, soy sauce, sugar and
sesame oil and bring to simmer over medium-high heat. Combine
cornstarch and water. Stir into sauce and return to simmer, stirring
until thickened and clear, 1 to 2 minutes. Stir in tofu. Coarsely chop
steamed spinach and toss with hot noodles. Stir in green onions. Pour
sauce over noodles and toss to coat. Serve with wedge of lemon. Yields
2 servings. Each serving: 293 calories; 1,386 mg sodium; 0
cholesterol; 4 grams fat; 56 grams carbohydrates; 13 grams protein;
2.44 grams fiber Recipe Source: Los Angeles Times - 03-24-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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