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Vegetable Lo Mein
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Low Fat

Angela Creighton


  • 2 cups (475 ml) sliced fresh mushrooms
  • 1 cup (225 ml) shredded carrots
  • 1/2 cup (125 ml) green and/or red peppers, cut into strips
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 2 cups (475 ml) bean sprouts
  • 1/2 cup (125 ml) sliced green onion
  • 1/4 cup (60 ml) hoison sauce (Chinese barbecue sauce)
  • 2 tbsp (30 ml). honey
  • 1 cup (225 ml) chicken broth
  • 1 tbsp (15 ml). cornstarch
  • 1 tbsp (15 ml). soy sauce
  • 1 tsp (5 ml). grated fresh ginger
  • or
  • 1/4 tsp (1 ml). ginger powder
  • 1/4 tsp (1 ml). cayenne pepper
  • 1/4 tsp (1 ml). curry powder
  • 8 oz (224 grm). thin spaghetti, cooked and drained
  • Cook mushrooms, carrots, peppers, onion and garlic until tender.
  • Stir in bean sprouts and green onion and cook one minute.
  • Stir cornstarch into chicken broth.
  • Add chicken broth mixture to skillet.
  • Add remaining ingredients except for spaghetti.
  • Cook and stir until thickened and bubbly.
  • Add cooked spaghetti and heat through.
Can also add 3/4 lb. cooked pork, beef or chicken if desired for a main dish meal.

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