Ginger
Posted: Sat Mar 02, 2002 2:58 am
I got my Diabetic Cooking Magazine in the mail today and thought of Kathleen and her Ginger tree when I saw this recipe for Ginger Noodles with Sesame Egg Strips. Then a note after on ginger.
Note: Fresh, unpeeled ginger, tightly wrapped, may be refrigerated for 3 weeks. It may be frozen up to 6 months wrapped in plastic wrap and sealed in a plastic freezer bag. To use slice off what is needed and return the remaining ginger to the freezer.
Recipe: 5 egg whites, 6 teaspoons teriyaki sauce,3 teaspoons of toasted sesame seeds , * divided, 1 teaspoon dark sesame oil,1/2 cup of lowsodium chicken broth, 1 Tablespoon minced, fresh ginger, 6 ounces uncooked Chinese Rice noodles or vermicelli. cooked and well drained, 1/3 cup sliced green onions
To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden.
1. Beat together egg whites, 2 teas. teriyaki sauce,and 1 teas. sesame seeds.
2. Heat large nonstick skillet over medium heat. Add oil; heat until hot.Pour egg mixture into skillet;cook 1 1/2 minutes or until bottom of omelet is set. Turn omelet over; cook 30 seconds to 1 minute. Slide out onto plate;coll and cut into 1/2 inch strips.
3.Add broth,ginger, and remaining 4 teaspoons teriyaki sauce to skillet.Bring to a boil over high heat; reduce heat to medium. Add noodles ;heat through. Add omelet strips and onions; heat through.Sprinkle with remaining 2 teas. of sesame seeds.
Makes 4 side dish servings
Exchanges: 1 starch,1/2 lean meat,1/2 fat
Cal 111 Cal from Fat 19%
Total fat 2 g Saturated fat 1g
Carb 16g Protein 7g
Chol 0mg Sodium 226mg
Fiber 1g
Note: Fresh, unpeeled ginger, tightly wrapped, may be refrigerated for 3 weeks. It may be frozen up to 6 months wrapped in plastic wrap and sealed in a plastic freezer bag. To use slice off what is needed and return the remaining ginger to the freezer.
Recipe: 5 egg whites, 6 teaspoons teriyaki sauce,3 teaspoons of toasted sesame seeds , * divided, 1 teaspoon dark sesame oil,1/2 cup of lowsodium chicken broth, 1 Tablespoon minced, fresh ginger, 6 ounces uncooked Chinese Rice noodles or vermicelli. cooked and well drained, 1/3 cup sliced green onions
To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden.
1. Beat together egg whites, 2 teas. teriyaki sauce,and 1 teas. sesame seeds.
2. Heat large nonstick skillet over medium heat. Add oil; heat until hot.Pour egg mixture into skillet;cook 1 1/2 minutes or until bottom of omelet is set. Turn omelet over; cook 30 seconds to 1 minute. Slide out onto plate;coll and cut into 1/2 inch strips.
3.Add broth,ginger, and remaining 4 teaspoons teriyaki sauce to skillet.Bring to a boil over high heat; reduce heat to medium. Add noodles ;heat through. Add omelet strips and onions; heat through.Sprinkle with remaining 2 teas. of sesame seeds.
Makes 4 side dish servings
Exchanges: 1 starch,1/2 lean meat,1/2 fat
Cal 111 Cal from Fat 19%
Total fat 2 g Saturated fat 1g
Carb 16g Protein 7g
Chol 0mg Sodium 226mg
Fiber 1g