Vegetables With Fusilli and Thai Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Crisp, crunchy veggies cooked in a lightly spiced Thai style sauce. From Ontario Milk Marketing Board Ingredients:
2 carrots, diagonally sliced |
2 tablespoons butter |
1 red pepper, chopped |
1 green pepper, chopped |
1/2 broccoli, cut into florets |
1 cup snow peas |
1 cup cremini mushroom, quartered |
1 cup 35% cream |
1 tablespoon cornstarch |
1 tablespoon hot chili sauce |
1 tablespoon grated fresh ginger |
1 tablespoon finely chopped fresh coriander |
2 green onions, finely chopped |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 lb fusilli, cooked |
Directions:
1. Saute carrots in butter for 2 minutes.
2. Add remaining vegetables and saute a further 2 minutes.
3. In a small bowl mix together cream and cornstarch; stir until smooth and set aside Add remaining sauce ingredients to vegetables, except fusilli.
4. Cook, vegetables and sauce ingredients for 2 minutes.
5. Gradually stir in cream mixture; bring to a boil, stirring constantly.
6. Turn down heat and simmer for 1 minute.
7. Pour vegetable mixture over fusilli and serve immediately.
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