| 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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