Penne Pasta Stir-Fry (Asian-Style) |
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Prep Time: 17 Minutes Cook Time: 17 Minutes |
Ready In: 34 Minutes Servings: 6 |
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I got this from when I was looking for new recipes to fix for my grandmother. My grandmother is diabetic, so I always visit these sites. This is easy, Asian style. I had never sauteed or stir-fried anything, but this turned out well. Just make sure not to overcook the vegetables as I did, or else it will stick to the pan. I did not use green pea. I made my own variation of vegetables; okra, carrots, green beans, red and green bell peppers. I also added a mushroom, and I used its water to substitute chicken broth. Mushroom broth is really good in soups!! Also, use sesame oil if you want it more oriental style. Ingredients:
2 teaspoons cornstarch or 2 teaspoons arrowroot |
3 tablespoons light soy sauce |
3 tablespoons rice vinegar |
1 cup low-sodium low-fat chicken broth |
2 teaspoons canola oil |
2 large thinly sliced carrots |
3 garlic cloves, minced |
1 cup fresh snow pea, trimmed |
1/4 teaspoon red pepper flakes |
6 cups cooked penne pasta |
1 fresh ground pepper, to taste |
salt |
okra |
red bell pepper |
green bell pepper |
green beans |
sesame oil |
Directions:
1. Combine first four ingredients and set aside.
2. Chop the vegetables into thin pieces and prepare others.
3. Heat the oil in a large skillet or wok over high heat.
4. Add the carrots and garlic (with bell peppers if desired), stir-fry for five minutes.
5. Add the snow peas and lower heat to medium low.
6. Add red pepper flakes.
7. Add sauce that was prepared in Step 1.
8. Add pasta and bring to a boil.
9. Cook for 2 minutes.
10. Turn off the heat.
11. Add salt and pepper to taste.
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