Summer Vegetable Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Summer vegetables and pasta combine for a light side or meatless main dish. Ingredients:
4 ounces spaghetti, cooked |
1/4 cup low-fat chicken broth |
2 tablespoons oyster sauce |
1 tablespoon apple cider vinegar |
1 tablespoon cornstarch |
1 cup broccoli |
1 garlic clove, finely minced |
4 teaspoons peanut oil |
1 large red onion, thinly sliced |
1 green pepper, julienned |
1/2 teaspoon sesame oil |
Directions:
1. Coat a large platter with non-stick vegetable spray.
2. Spread pasta in a thin layer and refrigerate at least 20 minutes.
3. Meanwhile, in a small bowl whisk broth, oyster sauce, vinegar, cornstarch and garlic.
4. Set aside.
5. Heat a wok or large skillet on medium heat.
6. Add 1 teaspoon of peanut oil to the pan and allow to warm for 1 minute.
7. Add the onions and stir fry until slightly tender and just beginning to brown about 2 minutes.
8. Add the carrots, peppers and broccoli.
9. Stir fry until crisp-tender, about 2 minutes.
10. Pour the cornstarch mixture over the vegetables and stir until thickened and shiny, about 4 minutes.
11. Add the pasta and sesame oil.
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