4 oz. spaghettini
1/2 C. water
1/4 C. low-sodium soy sauce
2 tsp. cornstarch
1/2 tsp. pepper
1/8 tsp. ground red pepper
non-stick spray coating
1 clove garlic, minced
1 C. fresh or frozen pea pods, halved crosswise
1/2 C. chopped green or sweet red pepper
1 C. sliced fresh mushrooms
1 Tbsp. cooking oil
3/4 lb. lean boneless beef, cut into thin bite-size strip
1. Cook spaghettini according to package directions. Drain well and keep warm.
2. Meanwhile, for sauce, in a small bowl stir together water, soy sauce, cornstarch, pepper and red pepper. Set aside.
3. Spray a cold wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Add garlic and stir-fry for 30 seconds. Add pea pods and green or red pepper; stir-fry 1 minute. Add mushrooms, stir-fry 1-2 minutes more or until vegetables are tender. Remove vegetables from wok.
4. Add oil to wok. Stir-fry beef in hot oil for 3-4 minutes or until done. Push beef to sides of wok. Stir sauce and pour into the center of the wok. Cook and stir until thickened and bubbly. Return vegetables to wok' cook and stir all ingredients 1 minute. Toss with spaghettini.
Nutrition: 316 calories; 10g fat; 28g carbs; 27g protien