June 4, 2005

  • Supper Tonight........was a hit......


    * * * * * * * * * * * * * *


     


    Vermicelli Lo Mein


    Serves 6


    1 cup chicken broth, canned OR homemade
    3 tablespoons low sodium soy sauce
    1 tablespoon cornstarch
    8 ounces Vermicelli pasta, uncooked
    2 tablespoons olive oil
    1/2 medium onion, chopped
    2 cloves garlic, pressed
    1 1/2 cups fresh broccoli florets
    2 medium carrots, sliced
    1 1/2 cups thinly sliced bok choy
    1 1/2 cups sliced fresh mushrooms (about 4 oz.)
    1 cup thinly sliced green bell pepper, de-ribbed and seeded
    2 green onions, sliced
    Sesame oil, (optional, but wonderful in this!)


     


    Prepare pasta according to package directions; drain.

    In a small bowl, combine broth, soy sauce and cornstarch; set aside.

    Meanwhile, heat olive oil in a large skillet or wok over medium-high heat (but don't let it smoke). Add onion, broccoli and carrots; stir-fry for about 3 minutes. Add bok choy, mushrooms, bell pepper, onion and garlic; stir-fry 3 minutes, or until tender.

    Stir cornstarch mixture into vegetables. Cook, stirring constantly, until mixture thickens. Remove from heat.

    Add hot pasta; toss until well blended. Sprinkle with sesame oil and serve.


     


    Per serving: 246 Calories; 6g Fat; 7g Protein; 44g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 598mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Vegetable; 1 Fat.   WW POINTS = 5