RCI-ND.005.0155.001
Stir-fry with Pasta
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- olive oil or peanut oil1 unit
- sweet onion½ unitchopped
- garlic1 cloveminced
- ¾ cup
- ¼ cup
- 1 cup
- frozen peas or snow peas1 cup
- 1 tablespoon
- x 11 oz can mandarin orange segments1 unitdrained, reserving liquid
- ½ tsp
- low-salt soy sauce2 tablespoons
- (optional: sesame oil and red pepper flakes)1 unit
Method
1
Cook the broken spaghetti in salted boiling water according to package directions until just al dente, then drain and set aside.
2
In a small bowl, whisk together the cornstarch, soy sauce, ground ginger, and the reserved mandarin orange liquid to create a sauce base; set aside.
3
Heat olive oil or peanut oil in a large wok or skillet over high heat until it shimmers.
2 minutes
4
Add the chopped sweet onion and minced garlic to the hot oil, stirring constantly for about 1 minute until fragrant.
5
Add the sliced mushrooms and chopped green pepper, stir-frying for 3-4 minutes until the vegetables begin to soften and the mushrooms release their moisture.
4 minutes
6
Stir in the bean sprouts and frozen peas (or snow peas), continuing to stir-fry for 2 minutes until the peas are heated through.
7
Pour the reserved sauce mixture into the center of the wok and stir constantly for 1-2 minutes until it thickens and coats the vegetables.
2 minutes
8
Add the cooked spaghetti and mandarin orange segments to the wok, tossing everything together gently for 2-3 minutes until the pasta is heated through and evenly coated with sauce.
3 minutes
9
Taste and adjust seasoning as needed; drizzle with sesame oil and sprinkle with red pepper flakes if desired for additional depth and heat.
10
Divide among serving bowls or plates and serve immediately while hot.