Ingredients:
2 cups chicken broth
2 tbsp soy sauce
1 1/2 tbsp rice wine
1 tsp sugar
1 tsp sesame oil
1 tsp vegetable oil
3 tbsp scallions, minced
1 1/2 tbsp ginger root, minced
1 tbsp garlic, minced
1 tsp hot chili paste
4 oz cellophane noodles
2 tbsp scallions (green part), minced
3/4 lb shrimp, optional
- (not in original)
- or ground browned turkey, optional
Instructions:
Cellophane noodles, also called bean threads, are made from mung beans, so
this recipe might be
suitable for people with wheat allergies.
Soak the cellophane noodles in hot water (hot tap water is ok) for 20
minutes to soften. Drain and set aside.
Combine the first 5 ingredients to make the sauce. Set aside.
Heat the vegetable oil in a non-stick pan over medium-high heat. Add the
scallions, ginger, garlic, and chili paste. Stir and fry for about 10
seconds, until fragrant. Add the sauce mixture and the cellophane
noodles. Bring to a boil, then reduce heat to medium-low. Simmer until
almost all of the liquid has evaporated.
Serve mmediately, sprinkled with the minced scallion greens.
Per serving: 183 calories, 3.9 g. fat, 20% CFF
Diabetic exchanges: 1-1/2 starch, 1/2 fat
Servings: 4
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