
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.
- Add sesame oil, garlic, soy sauce and sugar. Toss to evenly disperse.
8- Transfer spaghetti to skillet with veggies. Toss well.
- Serve it in the skillet topped with sliced scallion.
- Put soy sauce and sesame oil on the table to use at your guests discretion.
Thanks Dorothy!
Looks delicious and satisfying!