Categories: vegetables

Ingredients

• 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

Directions

1. 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.

2. 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.

3. Add the frozen stir-fry vegetables. Cook them very quickly over high heat until they are mostly thawed, about 3 minutes.

4. 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.

5. Sprinkle over the soy sauce and sesame oil as you cook the mixture during the last 5 minutes.

Email to a friend | Print this recipe | Back