Vegetable chow mein (Bernadette P)

8 oz whole wheat linguine or other thin pasta
2 stalks celery diced
2 carrots diced
2 bell pepper ( one green and one red) cut in strips
6 scallions- sliced crosswise
water chestnuts, whole (1 can drained)
8 mushrooms sliced
4 cloves garlic, minced
2 tbs ginger minced
1 tbs canola or other vegetable oil
1 tsp sesame oil
24 almonds
.75 cup vegetable broth
2 tbs dry sherry
3 tbs soy sauce
2 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.