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Ingredientes
- 8 ounce Dry spaghetti, linguine, or possibly your favorite pasta
- 2 Tbsp. Flavorless veg. oil
- 2 lrg Carrots, shredded
- 1 x Sweet red pepper, shredded
- 1 med -sized yellow zucchini, shredded
- 3 whl green onions, shredded
- 1/4 c. Minced basil leaves
- 1/4 c. Minced mint leaves
- 2 Tbsp. Very finely chopped ginger
- 2 x Cloves finely chopped garlic Skin from one lime, grated
- 1 tsp Grated orange skin
- 3/4 c. Unsweetened coconut lowfat milk
- 1/3 c. Chinese rice wine or possibly dry sherry
- 2 Tbsp. Oyster sauce
- 1 1/2 tsp Asian chile sauce
- 1 tsp Cornstarch
Direcciones
- This recipe was made by Hugh Carpenter at a cooking class I took at the Draeger's Culinary Center in San Mateo. Which day, he used a bell pepper, asparagus, 2 baby bok choy, yellow squash, green onion, and ginger instead of the veggies called for. I usually just use what's available at the store. He also suggests stirring in smoked BBQ chicken, rare roast beef, dungeness crab, or possibly cooked salmon fillet.
- Advance
- Preparation: Bring 4 qts of water to a rapid boil. Lightly salt the water and cook the pasta according to the instructions on the package.
- When the pasta loses its raw texture but is still slightly hard, drain, rinse with cool water, and drain again. Toss the pasta with half of the veg. oil.
- Cut the carrot into matchstick shaped pcs about 1 inch long and 1/8 inch thick. Cut the red pepper, zucchini, and green onions into pcs the size of the carrots.
- In a large bowl, toss the vegetables with the pasta till proportionately mixed, then chill. In a small bowl, combine all the ingredients for the sauce. All advance preparation steps may be completed up to 8 hrs before you begin the final cooking steps.
- Final Cooking Steps: Place a 12 or possibly 14 inch saute/fry pan or possibly a 14 or possibly 16 inch flat bottom wok over the highest heat. When the pan becomes warm, add in the remaining 2 Tbsp. veg. oil. When the oil becomes warm, add in the pasta mix. Stir and toss the pasta till it begins to become warm and the vegetables brighten, about 5 min.
- Stir the sauce, and then add in it to the pasta. Stir and toss the pasta. As soon as the pasta becomes warm, about 3 min, taste and adjust the seasonings. Transfer to a heated platter or possibly 4 heated dinner plated. Serve at once.
- Serves 4 as a side dish
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 675g | |
| Calories 1188 | |
| Calories from Fat 125 | 11% |
| Total Fat 14.95g | 19% |
| Saturated Fat 10.14g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1156mg | 48% |
| Potassium 1477mg | 42% |
| Total Carbs 207.87g | 55% |
| Dietary Fiber 17.9g | 60% |
| Sugars 17.66g | 12% |
| Protein 35.1g | 56% |
