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Vermicelli Lo Mein

Deborah Gade's
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Category: Recipes
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Serves/Makes: 6
Ready in: < 30 minutes

1 cup reduced-sodium chicken broth

3 tablespoons low-sodium soy sauce

1 tablespoon cornstarch

8 ounces vermicelli, uncooked

2 tablespoons peanut or vegetable oil

1 1/2 cup fresh broccoli florets

1 cup diagonally sliced carrots

1 1/2 cup thinly sliced bok choy or celery

1 1/2 cup sliced fresh mushrooms

1 cup thinly sliced sweet red pepper strips

1/2 cup sliced green onion

2 cloves garlic, minced

sesame oil, (optional)

In small bowl, stir together broth, soy sauce and cornstarch; set aside.

Cook pasta according to package directions; drain.

Meanwhile, in large skillet or wok over medium-high heat, heat oil. Add broccoli and carrots; stir-fry 3 minutes. Add bok choy, mushrooms, red pepper, onion and garlic; stir-fry 3 minutes or until tender.

Stir cornstarch mixture into vegetables. Cook, stirring constantly, until mixture thickens. Remove from heat.

Add hot pasta; toss until well blended. Sprinkle with sesame oil, if desired.

Recipe Source: cdkitchen.com

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