Recipe - Chinese Vegetables W Pasta

12 ounce Capellini or thin spaghetti
One half pound Shiitake or reg. mushrooms
2 md Carrots
One half pound Chinese pea pods
1 tablespoon Salad oil
1 tablespoon Gingerroot; peeled
Minced
OR
1 teaspoon Ginger ground
One fourth cup Soy sauce
14 ounce Chicken broth
One fourth teaspoon Red pepper crushed

Prepare pasta as label directs, but do not use salt in water. Drain. Remove
tough stems from shiitake mushrooms or trim stem ends of regular mushrooms;
slice mushrooms. Cut carrot into matchstick thin strips. Remove stem and
strings along edges of each pea pod.

In 12" skillet over med. high heat, in hot salad oil, cook ginger and
mushrooms til lightly browned. Stir in soy sauce and cook, stirring quickly
and constantly, til mushrooms are tender and liquid is absorbed. Stir in
carrots and Chinese pea pods; cook til tender crisp, about 3 minutes.

To vegetables in skillet, add chicken broth and 1 C. water; over high heat,
heat to boiling. Stir in cooked pasta; toss to coat well and heat through.
Sprinkle with crushed red pepper.

S: Good Housekeeping 550 cal., 6 g fat, 10% cal. from fat Formatted by
Karen Godfrey

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip