AFC Stir-Fried Sprout And Spaghetti

STIR-FRIED SPROUT AND SPAGHETTI

Cooked thin spaghetti tossed with garlic, sugar and soy sauce. Tossed with a stir-fry of fresh celery, cabbage, onion, carrot matchsticks and mung bean sprout. Seasoned with garlic, smoke and fresh cilantro. Served from the skillet with a green scallion garnish! Simple, delicious, satisfying – even cold!

Serves 6

2 T. light sesame oil

1 c. diagonally sliced celery

2 rounded c. diced onion, 1/2 inch squares

4 rounded c. cut green cabbage, 3/4-1 inch squares

1 t. salt

fresh grind black pepper to taste

1 rounded c. carrot matchsticks – cut off ends, peel, cut into 1-1/2 inch segments, stand on end, cut into thin planks, stack and cut into sticks

1 lb. fresh bean sprouts (mung), washed and drained well

1/3 c. chopped fresh cilantro

2 t. garlic powder

1 t. liquid smoke

2 t. sugar

1 lb. dried thin spaghetti, broken in half – boil in sufficiently salted water till tender, drain

2 T. light sesame oil

2 t. garlic powder

1/3 c. soy sauce or to taste

1 T. sugar

Garnish: sliced green scallion

1- In extra-large skillet, over medium heat, melt sesame oil. Add celery and cook till edges soften.

2- Add onion and cabbage at the same time. Stir to coat with oil.

3- Add salt and pepper. Toss, then stir-fry till almost tender.

4- Add carrots and saute about 5 minutes.

5- Add bean sprouts. Stir well to distribute evenly. Stir-fry till tender, stirring up and over often. Just a few minutes; you want to keep the beans crisp.

6- Add chopped cilantro, garlic, liquid smoke and sugar. Toss. Cook about 3 minutes then remove from heat.

7- Cook spaghetti as instructed. Drain, return to pot.