Recipe: Vegetable Lo Mein (using whole wheat fettuccine)

VEGETABLE LO MEIN
"Your dream dinner order - flavorful, carb-tastic lo mein, hold the grease - is coming right up! Oyster sauce and light olive oil are satisfyingly rich and creamy, without adding a lot of calories or saturated fat, and the veggies are super filling."


1/4 cup light olive oil
1 head broccoli, cut into florets, stem discarded
1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
4 carrots, peeled and shredded
1 red bell pepper, seeded, thinly sliced
4 cups packed baby spinach
4 scallions (green and white parts), thinly sliced
2 garlic cloves, minced
1 (1-inch) piece gingerroot, minced
8 ounces thin dry whole-wheat fettuccine, cooked according to the package instructions
3 tablespoons oyster sauce
2 tablespoons reduced-sodium soy sauce
1/2 cup water

Heat a large skillet over high heat. Add the olive oil, broccoli, mushrooms, carrots, and bell pepper. Cook 2 to 3 minutes, stirring often, until the vegetables start to soften.

Add the spinach and cook 1 minute, stirring often, until the spinach wilts.

Add the scallions, garlic, and ginger. Cook about 1 minute, until fragrant.

Add the pasta and reduce the heat to low. Add the oyster sauce, soy sauce, and 1/2 cup water. Toss and serve immediately.

Makes 4 servings

Per serving: 466 Calories, 17 G Protein, 15 G Fat (2 G Saturated), 73 G Carbohydrates, 14 G Fiber, 780 MG Sodium

SUPERFOODS: Broccoli, Mushrooms, olive oil, whole-grain pasta

Source: The Drop 10 Diet Cookbook by Lucy Danziger, Editor in Chief, SELF magazine, Photo Kana Okada