| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Asian, Fast food, Favorites, Low-fat, Pasta | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Rice wine |
| 2 | T | Ginger root, grated fresh |
| 2 | Garlic cloves, minced | |
| 1 | c | Carrots, thinly sliced |
| 1 | c | Broccoli stems, sliced thin |
| 1 | c | Cabbage, sliced thin |
| 2 | Green onions | |
| 1/4 | c | Water |
| 1/2 | t | Sesame oil, dark |
| 1/2 | t | Cayenne pepper |
| 1 | T | Honey, omit if vegan |
| 1 | t | Hoisin sauce, optional |
| 4 | c | Rice noodles, cooked |
| Soy sauce to taste |
INSTRUCTIONS
In a wok over medium-high heat, heat rice wine or mirin until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about five minutes. Add cabbage and green onions; cover and cook three minutes. With a slotted spoon, remove vegetables to a platter and set aside. Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling. Add noodles and stir-fry until heated through. Add vegetables and heat through. Add soy sauce to taste. Note: The sesame oil gives this dish a great flavor, but leave it out if you can't afford the few grams of fat it contributes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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