- 8 ounces dry spaghetti
- 3 to 4 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 pound package of frozen stir-fry
vegetables or 3-1/2 cups fresh chopped
veggies
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Cook the spaghetti according to the
package directions. When it is tender, drain
it well and return it to the pot. Add 1
tablespoon of oil, and toss the spaghetti
around until it is evenly coated. Next heat
2 or 3 tablespoons of oil in a very large
iron skillet, or a wok. Add the onion and
garlic. Sautè until the onion is tender and
fragrant. Add the frozen stir-fry
vegetables. Cook them very quickly over high
heat until they are mostly thawed, about 3
minutes. Add the cooked spaghetti. Stir
everything all up and let it fry for about 5
more minutes. If you think you need it, you
may add a little more vegetable oil. Allow
the pasta to brown some if possible.
Sprinkle over the soy sauce and sesame oil
as cook the mixture during the last 5
minutes. Serve with Egg Rolls and Hot and
Sour Soup. Makes 4 servings.
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