- 1 tablespoon vegetable oil
- 2 tablespoons sesame oil
- 2 teaspoons finely chopped fresh ginger
- 2 teaspoons finely chopped garlic
- 6 cups cut-up mixed vegetables, such as carrots, broccoli, scallions,
- red and yellow bell peppers, zucchini or yellow squash
- 1 cup bean sprouts
- 3 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 3/4 pound spaghetti, cooked, drained and tossed with a little vegetable oil,
- to prevent the strands from sticking together
In a large saute pan or wok over medium heat, warm the vegetable oil and 1 tablespoon of the sesame oil. Add the ginger and garlic and cook, stirring, for 1 minute.
Raise the heat to high, add the vegetables and cook, stirring, for 5 minutes. Add the sprouts and stir.
Add the hoisin sauce, soy sauce, remaining tablespoon of sesame oil and the water. Stir to blend.
Add the cooked spaghetti, toss to combine and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
308 calories; 12g total fat; 0mg cholesterol; 472mg sodium; 45g carbohydrates; 7g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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