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This yummy stir-fry is so easy to make and is just bursting with flavor! Put this together in no time and serve as a side dish that everyone can enjoy. This can even be made into a complete meal by adding in some leftover chicken, or some freshly cooked chicken breast.
4 ounces (2 cups) uncooked noodles
1 tablespoon sesame seeds
1 tablespoon oil
2 cloves garlic, minced
4 cups broccoli florets, such as Beleaf Frozen Broccoli Florets
8 ounces Gefen Sliced Water Chestnuts, drained
1 (4- and 1/2-ounce) can mushrooms, drained
1/2 cup chicken broth
2 tablespoons Baron Herzog Chenin Blanc or other dry white wine
2 tablespoons soy sauce
2 teaspoons cornstarch
Cook and drain noodles. Set aside.
In a large skillet toast sesame seeds over medium-low heat for two to three minutes, or until golden brown. Remove from skillet.
In same skillet, heat oil. Add garlic and stir for 30 seconds. Add broccoli, water chestnuts and mushrooms. Cook and stir for seven to 10 minutes.
In a small bowl, combine broth, wine, soy sauce and cornstarch. Blend well.
Add noodles and cornstarch mixture to skillet. Cook and stir until thickened. Stir in sesame seeds.
Yield: six 1 cup servings
Photography and Styling by Tamara Friedman
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