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Ingredientes
- 12 ounce spaghetti">Capellini or possibly thin spaghetti
- 1/2 lb Shiitake or possibly reg. mushrooms
- 2 med Carrots
- 1/2 lb Chinese pea pods
- 1 Tbsp. Salad oil
- 1 Tbsp. Gingerroot, peeled -- Chopped Or possibly
- 1 tsp Ginger -- grnd
- 1/4 c. Soy sauce
- 14 ounce Chicken broth
- 1/4 tsp Red pepper -- crushed
Direcciones
- Prepare pasta as label directs, but don't use salt in water. Drain. Remove tough stems from shiitake mushrooms or possibly trim stem ends of regular mushrooms; slice mushrooms. Cut carrot into matchstick thin strips. Remove stem and strings along edges of each pea pod.
- In 12" skillet over med. high heat, in warm salad oil, cook ginger and mushrooms til lightly browned. Stir in soy sauce and cook, stirring quickly and constantly, til mushrooms are tender and liquid is absorbed. Stir in carrots and Chinese pea pods; cook til tender crisp, about 3 min.
- To vegetables in skillet, add in chicken broth and 1 C. water; over high heat, heat to boiling. Stir in cooked pasta; toss to coat well and heat through.
- Sprinkle with crushed red pepper.
- Karen Godfrey
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 418 | |
| Calories from Fat 45 | 11% |
| Total Fat 5.14g | 6% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1083mg | 45% |
| Potassium 634mg | 18% |
| Total Carbs 75.51g | 20% |
| Dietary Fiber 7.2g | 24% |
| Sugars 5.24g | 3% |
| Protein 16.5g | 26% |
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