| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Veg10 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
c |
Sliced fresh mushrooms |
| 1 |
c |
Shredded carrots |
| 1/2 |
c |
Green and/or red bell peppers; cut into strips |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
Bean sprouts |
| 1/2 |
c |
Sliced green onion |
| 1/4 |
c |
Hoison sauce |
| 1 |
c |
Broth |
| 2 |
tb |
Honey |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Grated fresh ginger |
|
|
OR 1/4 teaspoon ginger powder |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Curry powder |
| 8 |
oz |
Packaged spaghettini pasta |
INSTRUCTIONS
1 Cook pasta according to package directions. Drain.
2 Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots,
peppers, onion, and garlic until tender. Stir in bean sprouts and green
onion; cook one minute. Stir cornstarch into chicken broth, and add to stir
fry. Stir in hoison sauce, honey, soy sauce, ginger, cayenne pepper, and
curry powder. Cook and stir until thickened and bubbly.
3 Add cooked spaghetti, and toss. Heat through. Makes 4 - 6 servings
Per serving: 854 Calories (kcal); 56g Total Fat; (55% calories from fat);
13g Protein; 87g Carbohydrate; 0mg Cholesterol; 1097mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 11
Fat; 2 1/2 Other Carbohydrates
Recipe by: www.pastarecipe.com/ 4/19/99
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