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Culinary Escape to Spain
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Nike Stir-Fried Vegetables and Pasta

Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
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
DIRECTIONS
In a large sauté 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 308
Sodium: 472mg
Fiber: 7g
Carbohydrates, Total: 45g
Protein: 8g
% Cal. from Fat: 35%
Fat. Total: 12g
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