Fusion Lo Mein
Combining this tropical-flavored vegetable stir-fry with cooked pasta creates a deliciously different lo mein. At over 1 cup per serving, it's a large side dish that's low enough in calories to accompany a meat course.
SERVES 6
INGREDIENTS
- 2 tablespoons rice vinegar
- 2 tablespoons thawed pineapple-orange juice concentrate
- 2 teaspoons minced shallots
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- ¾ cup chopped green onions
- 1 cup diagonally sliced (¼″-thick) carrots
- 1 cup julienned yellow bell pepper
- 1 cup julienned red bell pepper
- 3 cups small broccoli florets
- 1 cup fresh bean sprouts
- 1½ cups cooked pasta
In a food processor or blender, combine the vinegar, juice concentrate, shallots, lemon juice, cornstarch, Worcestershire, honey, and garlic; process until smooth.
Heat a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot, then add the olive oil. Add the onions; stir-fry for 1 minute.
Add the carrots, bell peppers, and broccoli; stir-fry for another minute. Cover the pan and cook for 2 more minutes.
Add the vinegar mixture and the sprouts. Bring the mixture to a boil and cook, uncovered, for 30 seconds, stirring constantly.
Add the cooked pasta and toss to mix.
Nutrition Information
Calories: 140 | Carbohydrates: 27g | Fat: 2g | Sodium: 45mg | Fiber: 3g
Guiltless Pasta
Pasta like lo mein need not be removed from your family list. This homemade recipe keeps the carbs within reason but still gives that exotic meal feel.
