VEGETABLE LO MEIN
CARYN HONIG RD LD
Chinese food is definitely my favorite type of cuisine. I could eat it every night! This recipe is surprisingly easy and very good. It's very high in carbohydrates -perfect for dinner the night before a training ride or run. It's a nice change from pasta, pasta and more pasta (not that there's anything wrong with pasta). You can add chicken, shrimp or nuts if you want to increase the protein. And don't forget the fortune cookies.
- 6 ounces vermicelli, uncooked
- 1 teaspoon sesame oil
- 2 cloves of garlic, minced
- 5 cups chopped bok choy (a Chinese vegetable with a white stalk and dark green leaves)
- 1 cup low sodium fat free chicken broth
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup coarsely shredded carrot
- 1/4 cup chopped green onion
- 1/2 cup sliced mushrooms
- 1/2 cup baby corn
- Additional low sodium soy sauce
- Vegetable cooking spray
- Cook pasta according to package. Drain and set aside.
- Coat a wok or large nonstick skillet cooking spray and 1 teaspoon sesame oil. Heat at medium-high temp. (375 degrees) until hot.
- Stir-fry garlic for 2 minutes.
- Add bok choy; stir-fry for 2 minutes.
- Add chicken broth, soy sauce and red pepper. Stir fry for 1 minute.
- Add carrots, green onions, mushrooms and baby corn. Stir-fry for approximately 2 minutes.
- Add cooked pasta; toss gently.
- Sprinkle additional soy sauce (you can decide how much) over entire mixture; toss more.
- Serve and enjoy.
Makes 4 servings.
Nutrient Analysis Per Serving:
Fat: 2.5 grams (10%)
Protein: 7.5 grams (13%)
Carbohydrate: 44 grams (77%)