Description:

Low Fat

Source:

Angela Creighton

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

Can also add 3/4 lb. cooked pork, beef or chicken if desired for a main dish meal.