Vermicelli Lo Mein

Serving Size : 6

1 cup reduced-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
8 ounces vermicelli -- uncooked
2 tablespoons peanut oil
OR
2 tablespoons vegetable oil
1 1/2 cups fresh broccoli florets
1 cup diagonally sliced carrots
1 1/2 cups thinly sliced bok choy
OR
1 1/2 cups thinly sliced celery
1 1/2 cups sliced fresh mushrooms -- (about 4 oz.)
1 cup thinly sliced sweet red pepper strips
1/2 cup sliced green onion
2 cloves garlic -- minced
Sesame oil -- (optional)

In small bowl, stir together broth, soy sauce and cornstarch; set aside.
Cook pasta according to package directions; drain. Meanwhile, in large
skillet or wok over medium-high heat, heat oil. Add broccoli and carrots;
stir-fry 3 minutes. Add bok choy, mushrooms, red pepper, onion and garlic;
stir-fry 3 minutes or until tender. Stir cornstarch mixture into
vegetables. Cook, stirring constantly, until mixture thickens; remove from
heat. Add hot pasta; toss until well blended. Sprinkle with sesame oil,
if desired.
Source: "Ragú"


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