You've all heard me lament on here how much IT Guy
dislikes Chinese food. Really...I don't understand it. Well, I kinda do.
He was raised on a farm in a little town in Arizona that was known for
Mexican food. Plus his dad was a meat & potato sort of guy and he
didn't venture outside of his comfort zone very often. Well...me... on
the other hand, I was raised by parents who liked all kinds of stuff so I
was exposed to different things early on. Consequently, when IT Guy
& I married I couldn't understand his disdain for anything NOT in
his food realm. I tried...I really did...to introduce him to Chinese
food. But it was a no-go. And after almost 40 years of marriage, I don't
think it's going to happen. Now #1 and #2 sons will eat Chinese food
all day long so at least I have allies there. (I did right by THEM!) So
instead of going out for Chinese food...which my beloved wouldn't eat
anyway...I just make it at home. And here you have one of those dishes.
The veggies in this dish can easily be switched up with the same
results. Snow peas would be SO good, don't you think?? I like the idea
of adding water chestnuts, too, for some crunch. Anyway you make it,
it's a winner!
Spicy Asian Stir Fry Veggies
Spicy Asian Stir Fry Veggies
with Pasta
3 tablespoons soy sauce
2 tablespoons brown sugar
1 1/2 teaspoons chili paste
1 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 yellow squash ~ sliced into "coins"
1 zucchini ~ sliced into "coins"
1 medium red onion ~ large dice
6 ounces spaghetti noodles ~ cooked al dente
3 tablespoons soy sauce
2 tablespoons brown sugar
1 1/2 teaspoons chili paste
1 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
1 yellow squash ~ sliced into "coins"
1 zucchini ~ sliced into "coins"
1 medium red onion ~ large dice
6 ounces spaghetti noodles ~ cooked al dente
In a small bowl, combine the soy sauce, brown sugar, chili paste, ginger and cornstarch. Set aside.
Heat oil in a large skillet or wok.
Add all veggies.
Cook about 10 minutes or until crisp/tender.
Stir in soy sauce mixture; cook 2 minutes or until thickened.
Add cooked noodles and toss to combine.
Our ingredients.
Chop up the veggies then add
them to the oil in the hot skillet.
Let 'em cook for about 10 minutes,
stirring now and then. Then add
the soy sauce mixture.
Stir to coat all the veggies.
Then add the cooked noodles.
Toss....
...and serve!!! So good!
