| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Diabetic | 4 | Servings |
INGREDIENTS
| 2 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 1 1/2 | tb | Rice wine |
| 1 | ts | Sugar |
| 1 | ts | Sesame oil |
| 1 | ts | Vegetable oil |
| 3 | tb | Scallions; minced |
| 1 1/2 | tb | Ginger root; minced |
| 1 | tb | Garlic; minced |
| 1 | ts | Hot chili paste |
| 4 | oz | Cellophane noodles |
| 2 | tb | Scallions (green part); minced |
INSTRUCTIONS
Soak the cellophane noodles in hot water (hot tap water is ok) for 20 minutes to soften. Drain and set aside. Combine the first 5 ingredients to make the sauce. Set aside. Heat the vegetable oil in a non-stick pan over medium-high heat. Add the scallions, ginger, garlic, and chili paste. Stir and fry for about 10 seconds, until fragrant. Add the sauce mixture and the cellophane noodles. Bring to a boil, then reduce heat to medium-low. Simmer until almost all of the liquid has evaporated. Serve mmediately, sprinkled with the minced scallion greens. Recipe By : Nina Simonds _China Express_ (adapted) Posted to Digest eat-lf.v096.n175 Date: Thu, 03 Oct 1996 03:28:47 GMT From: harper@tribeca.ios.com (Robin Carroll-Mann) NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF Diabetic exchanges: 1-1/2 starch, 1/2 fat
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