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Pasta Hawaiian Stir Fry
Suong L. Willson, Minot, ND

2 cups uncooked medium shells or nuggets
8-ounce can pineapple chunks, drained, reserve juice
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons flour
1/3 cup preserves (orange, peach, or strawberry)
3 tablespoons soy sauce
1 clove garlic, crushed
black pepper to taste
3 stalks green onion, thinly sliced into 1" strips
1/2 cup thinly sliced carrots
1/2 cup broccoli flowerettes, cut into bite size pieces
1/2 medium bell pepper, cut into 1" pieces
3 tablespoons hot water
10-ounce package frozen cooked shrimp, thawed and drained
1 medium tomato, sliced into thin wedges
Optional: Pineapple rings, sesame seeds, lettuce leaves.

Prepare pasta according to package directions.

In a small bowl, combine pineapple juice, sugar, vinegar, flour, preserves and soy sauce. Mix thoroughly.

Spray skillet or wok with cooking spray. Set on medium heat. When wok is sizzling hot add garlic, onions, carrots, broccoli, bell pepper, and water. Stir vegetable mixture; cover and simmer for about 1 minute or until carrots and broccoli are just tender. Remove lid, stir in shrimp and pineapple juice mixture. When liquid in skillet is bubbling, add pineapple, tomato, black pepper and pasta.

Serve on lettuce-lined serving platter or individual plates. Sprinkle with sesame seeds and garnish with pineapple rings.

Serves 4 to 6.