2 cups uncooked egg noodles
1 Tablespoon sesame seed
1 Tablespoon peanut oil
2 cloves garlic — minced
4 cups fresh broccoli florets
1 can (8 oz.) water chestnuts — drained
1 jar (4.5 oz.) whole mushrooms — drained
1/2 cup chicken broth
2 Tablespoons dry white wine or chicken broth
2 Tablespoons soy sauce
2 teaspoons cornstarch
1. Cook noodles to desired doneness as directed on package.
2. Meanwhile, in large skillet or wok, cook and stir sesame seed
over medium-high heat for 2 to 3 minutes or untl golden brown.
Remove from skillet; set aside.
3. In same skillet, heat oil over medium-high heat until hot.
Add garlic; cook and stir 30 seconds. Add broccoli, water chestnuts
and mushrooms; cook and stir 6-7 minutes or until broccoli is
crisp-tender.
4. Drain noodles; set aside.
5. In small bowl, combine broth, wine, soy sauce and cornstarch;
blend well. Add noodles and cornstarch mixture to skillet; cook and
stir until thickened and bubbly. Sprinkle with sesame seed. Makes 4
servings.

Popularity: 2% [?]

2/3 c Water
2 tb Dry sherry;
2 tb Reduced-sodium soy sauce
4 ts Cornstarch;
1 ts Grd ginger;
1/4 ts Crushed red pepper;
Nonstick spray coating 2 cl Garlic; minced
3 c Broccoli; cut into bite-size
-pieces 1/2 c Onion; cut into wedges
1 c Fresh bean sprouts;
1 lb Tofu; fresh (bean curd) cut
-into 1/2″ pieces 1 1/3 c Cooked brown rice; hot
For sauce, stir together water, sherry, soy sauce, cornstarch,
ginger, and red pepper; set aside. Spray a cold wok or large
skillet with non-stick coating. Preheat the work or skillet over
medium heat. Add garlic; stir-fry for 15 seconds. Add broccoli;
stir-fry for 3 minutes. Add onion; stir-fry for 3 minutes. Add bean
sprouts, stir-fry for 1 minutes. Push vegetables from the center of
the wok or skillet. Stir sauce; add to the center of the wok or
skillet. Cook and stir till thickened and bubbly. Cook and stir for
1 minute. Stir vegetables into sauce; stir in tofu. Heat through.
Serve with rice. Food Exchange per serving: 1 LEAN MEAT EXCHANGE +
1 STARCH/BREAD EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT
EXCHANGE Brought to you and yours by Nancy O’Brion and her
Meal-Master Source: Better Homes and Gardens Diabetic Cook
Book.

Popularity: 19% [?]