Recipe: Vegetable Lo Mein (using vermicelli, ADA recipe)

VEGETABLE LO MEIN

1 cup plus 2 tablespoons low sodium broth, divided use
2 cloves garlic, minced
1/4 cup minced scallions
2 teaspoons grated ginger root
2 carrots, peeled and cut into 1/4-inch slices
3 stalks celery, cut on the diagonal into 1/4-inch slices
1/2 cup sliced mushrooms
1 1/2 cups broccoli florets
2 tablespoons dry sherry
1 tablespoon lite soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1/2 pound cooked vermicelli

In a large skillet or wok, heat 2 tablespoons of broth. Add garlic, scallions, and ginger and saute for 30 seconds.

Add carrots, celery, and mushrooms, and saute for 5 minutes.

Add broccoli and 1/2 cup broth, cover, and steam for 5 minutes.

In a small bowl, combine the remaining 1/2 cup of broth with sherry, soy sauce, and sesame oil. Add cornstarch and mix well.

Remove cover from skillet and add cornstarch mixture. Cook, uncovered, for 1 minute more until mixture thickens.

Toss in cooked noodles and mix well. Serve.

Makes 8 servings (1 cup each)

Per serving (1 cup): Calories 92 (Cals frm Fat 11); Total Fat 1g (sat fat 0g); Cholesterol 0mg; Sodium 128mg; Carbs 17g; Fiber 3g; Sugar 3g; Protein 3g. Exchanges: 1 Starch, 1 Vegetable

Source: The Complete Quick & Hearty Diabetic Cookbook, 2nd edition by American Diabetes Association