Vegetable Lo Mein

Makes 8 servings

• 1 cup plus 2 Tbsp low-sodium chicken broth
• 2 cloves garlic, minced
• 1/4 cup minced scallion
• 2 teaspoons grated fresh ginger
• 2 peeled carrots, 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 Tbsp 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.