| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Crs, Healthy, Salads |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Spaghetti; broken in half And cooked |
| 1 |
c |
To 2 broccoli florets; Cooked until crisp tender |
| 2 |
|
Green onions; sliced |
| 1 |
c |
Snow peas; cooked until Crisp tender |
| 1 |
|
Carrot; julienned, cooked Until crisp tender |
| 1/2 |
|
Cuke; peeled, seeded and Sliced |
| 1 |
ts |
Cornstarch |
| 7 |
ts |
Chicken stock |
| 1 |
tb |
Lowsodium soy sauce |
| 3 |
tb |
Rice vinegar |
| 1 |
tb |
Lemon juice |
| 30 |
ml |
Garlic; minced |
| 1 |
ts |
Grated gingerroot |
| 1/4 |
ts |
Five spice powder |
| 1 |
ts |
Apple juice concentrate |
| 2 |
dr |
Oriental sesame oil |
| 1 |
c |
Shredded chicken; optional |
INSTRUCTIONS
ORIENTAL DRESSING
Combine pasta and vegetables and set aside while making dressing. Combine
dressing ingredients, bring to a boil and boil until thickened, 1 minute,
stirring constantly. Serve at room temperature.
Per serving without chicken: Calories: 262 Protein: 10g Carbohydrates: 52g
Fat: trace Sodium: 173mg Cholesterol: 0mg Adapted from Cooking for Good
Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Posted to KitMailbox Digest by brightl@kitmailbox.com on Sep 5, 1997
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