Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Chicken broth |
2 tablespoons | Soy sauce |
1½ tablespoon | Rice wine |
1 teaspoon | Sugar |
1 teaspoon | Sesame oil |
1 teaspoon | Vegetable oil |
3 tablespoons | Scallions; minced |
1½ tablespoon | 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.
Recipe By : Nina Simonds _China Express_ (adapted) Posted to Digest eat-lf.v096.n175 Date: Thu, 03 Oct 1996 03:28:47 GMT From: harper@... (Robin Carroll-Mann) NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF Diabetic exchanges: 1-½ starch, ½ fat