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Chinese Spaghetti

 

Recipe By :Bryanna Clark Grogan

 

Serving Size : 6

 

1 pound spaghetti- gf of course

1 pound vegetables -- cut for stir-fry (can use frozen vegetables; I like a

mixture that includes broccoli and carrots)

2 green bell pepper -- (or red) seeded and sliced

1 bunch green onions -- sliced, or one large onion, diced

3 tablespoons ginger root -- minced (this seems like a bit much to me; I use

about 1 tbsp.)

4 cloves garlic -- minced or pressed

1 cup TVP Chunks -- reconstituted (or use seitan, marinated tofu, or grilled

Portobello mushrooms)

1/2 cup vegetable broth

1/4 cup soy sauce

1/4 cup dry sherry -- (or non-alcoholic alternative)

1 tablespoon sugar -- (or alternative)

2 teaspoons cornstarch

 

While the pasta cooks in a large pot of boiling water, steam-fry the

stir-fry vegetables, onion, ginger, and garlic in a large, very hot, nonstick

wok or

skillet. Steam-fry just until the vegetables are crisp-tender, adding the

green or red pepper and the TVP or tofu toward the end.

 

Mix together the broth, soy sauce, sherry, sugar, and cornstarch. Pour into

the pan and stir until thickened. Drain the spaghetti and add to the pan. Toss

to mix well and serve.

 

Source:

" 20 Minutes to Dinner "

 

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Per serving: 379 Calories (kcal); 2g Total Fat; (4% calories from fat); 19g

Protein; 71g Carbohydrate; 0mg Cholesterol; 832mg Sodium

 

Tracy