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Monday, September 7, 2015

Oriental vegetable Pasta stir fry



Serves 4

4 cups dried pasta
1 tab olive oil
2 carrots thinly sliced
1/2 to 1 inch piece of fresh ginger root (depending on how much you like) , thinly sliced
1 large onion thinly sliced
1 garlic clove, thinly sliced
3 celery stalks , thinly sliced
1 small red bell pepper , seeded and thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 frozen package of Birdseye oriental veggies

SAUCE

1 tsp cornstarch
2 tbsp water
3 tbsp soy sauce (I use the low salt kind! and GF)
3 tbsp dry sherry
1 tsp clear honey
dash of hot pepper sauce (optional)


1. Cook pasta as per package directions--you want a bit firm
2. Cook onion, carrot, garlic , celery, bell peppers over medium heat for two minutes or so  Microwave the Birdseye oriental veggies until not quite done. Add to the pan along with the ginger. Stir and cook for a few minutes blending the flavors.

3. Put cornstarch in a small bowl and mix with the water until a paste is formed. Stir in the soy sauce, sherry, and honey. Pour the sauce into the pan stirring well , blending with the veggies. Add a dash of hot pepper sauce if desired.

4. Mix with pasta individually or as desired.


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