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Sweet & Sour Stir-Fry Pasta
Eleanor Magrum, Braddock, ND

2 cups vegetable flavored pasta
2 cups water, divided
1/4 cup corn starch
1/4 cup cooking sherry
1/4 cup soy sauce
1/2 cup pineapple juice
2 tablespoons chicken flavored instant bouillon
1 clove garlic, minced
3 tablespoons vegetable oil
1 cup chopped onions
3/4 cup cucumbers, peeled and seeded
3/4 cup zucchini, sliced
1 cup chopped celery
1 cup yellow beans
1/2 cup green peppers
1/2 cup sweet red peppers
1 cup baby corn chunks
3/4 cup pineapple chunks

Cook pasta according to package directions, drain and set aside. Cut vegetables into 1/2-inch pieces.

Mix 1/2 cup water with cornstarch. In a 2-quart saucepan, mix rest of water, sherry, soy sauce, pineapple juice, chicken bouillon and garlic. Bring to a boil on low heat, stirring frequently. Add cornstarch mixture and boil until clear. Remove from heat and set aside, keeping warm.

In wok or regular frying pan, on medium heat, heat the vegetable oil; add onions and stir-fry until transparent. Add all other vegetables and stir-fry until crisp, yet tender. Add sauce and cook 5 minutes. Add pineapple chunks and cooked, drained pasta; cook on low heat until thoroughly heated.

Serves 6 to 8.