Post by chief_cook2 on Mar 10, 2004 9:40:55 GMT -6
2 cups chicken broth
2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon vegetable oil
3 tablespoons scallions -- minced
1 1/2 tablespoons ginger root -- minced
1 tablespoon garlic -- minced
1 teaspoon hot chili paste
4 ounces cellophane noodles
2 tablespoons scallions (green part) -- minced
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.
183 calories, 3.9 g. fat, 20% CFF Diabetic exchanges: 1-1/2 starch, 1/2 fat