Vegetable chow mein (Bernadette P)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz whole wheat linguine or other thin pasta2 stalks celery diced2 carrots diced2 bell pepper ( one green and one red) cut in strips6 scallions- sliced crosswisewater chestnuts, whole (1 can drained)8 mushrooms sliced4 cloves garlic, minced2 tbs ginger minced1 tbs canola or other vegetable oil1 tsp sesame oil24 almonds.75 cup vegetable broth2 tbs dry sherry3 tbs soy sauce2 tsp cornstarch
Cook pasta as direction on package but one minute less than al dente.
Heat 1 tbs oil in wok, add celery and carrots and cook stirring constantly for 3-4 minutes. Add scallions, garlic and bell peppers. Cook an additional 3-4 minutes. Add mushrooms, ginger, water chestnuts and lightly salt all vegetables. Cook stirring until vegetable start to soften but retain some texture. Add cooked pasta to pan and mix well. In separate bowl mix cornstarch, soy sauce, sherry and vegetable broth. Pour over pasta-vegetable mixture and cook until sauce thickens. Add salt or additional soy sauce to taste. Top with almonds or favorite nut.
Serving Size: Makes 4 (1.5 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user BPARASOLLE.
Heat 1 tbs oil in wok, add celery and carrots and cook stirring constantly for 3-4 minutes. Add scallions, garlic and bell peppers. Cook an additional 3-4 minutes. Add mushrooms, ginger, water chestnuts and lightly salt all vegetables. Cook stirring until vegetable start to soften but retain some texture. Add cooked pasta to pan and mix well. In separate bowl mix cornstarch, soy sauce, sherry and vegetable broth. Pour over pasta-vegetable mixture and cook until sauce thickens. Add salt or additional soy sauce to taste. Top with almonds or favorite nut.
Serving Size: Makes 4 (1.5 cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user BPARASOLLE.
Nutritional Info Amount Per Serving
- Calories: 446.8
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 888.9 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 5.1 g
- Protein: 6.4 g
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