Weight Watchers Recipe
12 oz uncooked fettucine
1 pound(s) fresh mushroom(s), assorted,sliced
1 cup(s) (chopped) uncooked cabbage (all varieties), bok choy, thinlysliced
1 cup(s) uncooked celery, Chinese celery or celery tops, chopped
3 clove(s) (medium) garlic clove(s)
2 Tbsp soy sauce
1 1/2 Tbsp vinegar, white
3/4 cup(s) canned chicken broth
3/4 Tbsp basil
1 cup(s) uncooked bean sprouts
1/4 cup(s) uncooked scallion(s), sliced
2 Tbsp cornstarch
1 Tbsp chili sauce, or to taste
Instructions
Cook noodles in a large pot of boiling water until al dente.
Spray a large, nonstick wok or skillet with cooking spray. Over high heat sauté mushrooms, bok choy, celery and garlic in 3 or 4 batches until bok choy is well-wilted, setting each batch aside as it¿s cooked.
In a small bowl, stir together soy sauce, vinegar and cornstarch.
Return all vegetables to wok and stir in soy sauce mixture, chicken broth and basil leaves. Cook over high heat just until basil wilts. Stir in noodles.
Garnish with bean sprouts, scallions and chili sauce and serve hot.
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