I order one of everything I love, rush back to the house, find a serving platter to eat from and then gorge myself into a food coma.
Its kind of embarrassing.
See, Chris believes, with all of his heart, that the chefs at Chinese restaurants prowl the neighborhood for stray kitties and pups. When I tear into a teriyaki beef skewer he's convinced I'm chowing on black beauty.
Quick son, to the stables!
Needless to say we don't order out.
The other night Chris was working late and that familiar craving came calling. I had a bunch of CSA veggies in the fridge (they come faster that we can eat em!), some left over noodles and voila:
If that doesn't tickle your fancy then there is something wrong with you.Seek help.
But if it does...
Here is what you will need:
8 ounces cooked whole wheat spaghetti
3 tablespoons evoo
1 handful sliced mushrooms
1 handful broccoli, chopped
1 handful cauliflower, chopped
1 handful snap peas
1 green onion, chopped
2 cloves garlic, minced
1 tablespoon cornstarch
1 cup vegetable or chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper (optional)
Ok, I know that ingredient list looks overwhelming. But think of the leftovers you'll use up!
Oh and Hoisin Sauce, its a must. The combination of soybeans, vinegar and chili peppers give the dish a sweet/ salty/ spicy combo of flavor that you cant go without. Find it in the Asian aisle at your local market.
Heat oil in a large wok or saute pan. Stir fry mushrooms, broccoli, cauliflower, garlic, onion and peas until tender.
Mix cornstarch and broth in a small bowl and add to stir fry.
Stir in hoisin sauce, soy sauce, ginger and cayenne. Cook stirring gently until thickened and bubbly. Add cooked spaghetti, and toss.
How easy is that?
And best of all: no puppies, kitties or ponies were harmed in the making of this recipe.
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