| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | oz | Penne or other smallish type shells |
| 1 | ts | Sesame oil |
| 1 1/2 | tb | Olive oil |
| 2 | md | Carrots; scraped and sliced diagonally |
| 1 | sm | Onion; chopped |
| 2 | md | Zucchini; halved and sliced lengthwise |
| 3 | Cloves garlic; chopped finely | |
| 1 | ts | Fresh grated ginger |
| 1/2 | ts | Dried crushed red pepper (up to) |
| 3 | c | Chopped cooked chicken |
| 3 | tb | Soy sauce |
| 2 | ts | Rice wine vinegar |
| Grated Parmesan or Romano cheese |
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com Cook pasta in boiling water until done (about 8-10 minutes); drain and toss with the sesame oil and set aside. Pour olive oil around preheated wok or skillet; heat until high (around 400 degrees). Stir fry the carrot and onion for about 2 minutes. Add the zucchini and the next 3 ingredients and stir fry an additional 1 minute. Stir in pasta, chicken, soy sauce and vinegar; stir fry 1 minute. Transfer to serving dish and sprinkle with the grated cheese. Recipe Archive - 5 August 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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