Vegetable Lo Mein
|Linguine/Spaghetti||1 Cup (16 tbs) (1 Package)|
|Hoisin sauce||1⁄3 Cup (5.33 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Vegetable oil||3 Teaspoon|
|Mushrooms||1 , sliced (1 Package)|
|Ginger||1 Tablespoon (Peeled)|
|Shredded carrots||1 Cup (16 tbs) (1 Package)|
|Zucchini||3 Small, each cut lengthwise in half, then cut crosswise into 1/4 inch thick slices|
|Green onions||3 , cut in 1 inch pieces|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Seasoned rice vinegar||2 Tablespoon|
Prepare linguine as label directs but do not use salt.
Meanwhile, in cup, stir hoisin sauce, soy sauce, and cornstarch until smooth; set aside.
In nonstick 12 inch skillet, heat 2 teaspoons vegetable oil over medium high heat until hot.
Add mushrooms and cook about 5 minutes or until mushrooms are golden and liquid evaporates, stirring frequently.
Stir in ginger; cook 30 seconds.
Remove mushroom mixture to bowl.
In same skillet, in remaining 1 teaspoon vegetable oil, cook carrots 2 minutes, stirring frequently.
Stir in zucchini and green onions and cook about 10 minutes longer or until vegetables are tender crisp.
Stir in chicken broth, cornstarch mixture, and mushroom mixture.
Heat to boiling; cook 1 minute.