WHOLE GRAIN CHOW MEIN RECIPE FOR DINNER
Dec 2, 2018
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Ingredients
- 6 ounces uncooked whole wheat spaghetti
- 2 tablespoons canola oil
- 2 cups small fresh broccoli florets
- 2 bunches baby bok choy, trimmed and cut into 1-inch pieces (about 2 cups)
- 3/4 cup fresh baby carrots, halved diagonally
- 1/2 cup reduced-sodium chicken broth, divided
- 3 tablespoons reduced-sodium soy sauce, divided
- 1/4 teaspoon pepper
- 4 green onions, diagonally sliced
- 12 ounces refrigerated fully cooked teriyaki and pineapple chicken meatballs or frozen fully cooked turkey meatballs, thawed
- 2 tablespoons hoisin sauce
- 1 cup bean sprouts
- Additional sliced green onions
- Cook pasta in keeping with package directions; drain.
- in an exceedingly giant slippy cooking pan, heat oil over medium-high heat. Add broccoli, bok choy and carrots; stir-fry four minutes. Stir in 1/4 cup broth, one tablespoon soy and pepper; cut back heat to medium. Cook, covered, 3-5 minutes or till vegetables area unit crisp-tender. Stir in inexperienced onions; take away from pan.
- In same cooking pan, combine condiment and also the remaining broth and soy sauce; add meatballs. Cook, covered, over medium-low heat 4-5 minutes or till heated through, stirring often.
- Add bean sprouts, pasta and broccoli mixture; heat through, moving to mix. high with extra inexperienced onions
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