Serves: 8
Total Calories: 218

1 cup plus 2 Tbsp low-sodium chicken broth
2 cloves garlic, minced
1/4 cup minced scallion
2 teaspoons grated fresh ginger
2 carrots, peeled and cut into 1/4-inch slices
3 stalks celery, cut on the diagonal into 1/4-inch slices
1/2 cup sliced mushrooms
1 1/2 cups broccoli florets
2 tablespoons dry sherry
1 tablespoon lite soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1/2 pound cooked thin spaghetti noodles

1. In a large skillet or wok, heat 2 tablespoons of broth. Add garlic, scallions, and ginger and stir-fry for 30 seconds.

2. Add carrots, celery, and mushrooms and stir-fry for 5 minutes. Add broccoli and 1/2 cup of broth, cover, and steam for 5 minutes.

3. In a small bowl, combine the remaining 1/2 cup of broth with sherry, soy sauce, and sesame oil. Add cornstarch and mix well.

4. Remove cover, and add cornstarch mixture. Cook for 1 minute more, until mixture thickens. Toss in cooked noodles and mix well. Serve.

EXCHANGES
1 Starch
1 Vegetable

NUTRITION FACTS
Calories 92
Calories from Fat 11
Total Fat 1 gram
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 128 milligrams
Total Carbohydrate 17 grams
Dietary Fiber 3 grams
Sugars 3 grams
Protein 3 grams

Nutritional Facts:

Serves: 8
Total Calories: 218
Calories from Fat: 13

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Baked Macaroni And Cheese
Beef Stroganoff
Corkscrew Pasta With Sage And Peppers
Eggplant Lasagna
Fettucine Verde With Tomato Sauce
Fettucine With Peppers And Broccoli
Garlic Fettucine
Linguine With Clam Sauce
Linguine With Garlic Broccoli Sauce
Pasta With Vegetable Clam Sauce
Rigatoni With Chicken And Three-Pepper Sauce
Shrimp And Pasta
Spaghetti Pie
Spaghetti With Pesto Sauce
Stuffed Manicotti
Vegetable Lo Mein