Since we have a bunch of veggies already cut up from a Christmas veggie tray, I decided we definitely needed a stir-fry. I saw a lot of recommendations for recipes for lo meins on What’s Cooking, but finally landed on this one from allrecipes.com and decided to give it a try. I liked that it had the potential for a little spice with the cayenne and curry powders. I’ve adjusted it just a bit to fit the vegetables we like in Chinese food and what I had on hand.
- 1/4 pound uncooked spaghetti
- 2 tablespoons vegetable oil
- 1 cup fresh sliced mushrooms
- 1/2 cup shredded carrots
- 1/4 cup sliced red bell peppers
- 1 can sliced water chestnuts
- 1 cup cabbage, napa or bok choy, shredded
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped green onions
- 1-1/2 teaspoons cornstarch
- 1/2 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1-1/2 teaspoons soy sauce
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon curry powder
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute.
- Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
- Add cooked spaghetti, and toss. Serve immediately.