INCREDIENTS :

400 dried wholemeal (wholewheat) pasta shells or other short pasta shapes

1 tbsp olive oil

2 carrots, thinly sliced

115 baby corn cobs

3 tbsp corn oil

2 3 pieces fresh root ginger, thinly sliced

1 large onion, thinly sliced

1 garlic clove, thinly sliced

3 celery sticks thinly sliced

1 small red (bell) pepper, cored, seeded and cut into matchstick strips

1 tsp conflour (cornstarch)

2 tbsp water

3 tbsp soy sauce

3 tbsp dry sherry

1 tsp clear honey

A dash of hot pepper sauce (optional)

salt

1. Bring a large saucepan of lightly salted water to the boil. Add pasta and olive oil and cook until tender, but still firm to the bite, Drain, return to the pan and keep warm.
2. Bring a saucepan of lightly salted water to the boil. Add the carrots and corn cobs and cook for 2 minutes. Drain, refresh in cold water and drain again.
3. Heat corn oil in a preheated wok or large frying pan (skillet). Add ginger and stir fry over a medium heat for 1 minute to flavor the oil.
4. Add onion, garlic, celery and (bell) peppers to the pan and stir fry for 2 minutes. Add the carrots and baby corn cobs and stir fry for a further 2 minutes. Stir in the drained pasta.
5. Mix together comflour (cornstarch) and water to make a smooth paste. Stir in soy sauce, sherry and honey. Pour the cornflour mixture into the pasta and cook, stirring occasionally, for 2 minutes. Stir in a dash of pepper sauce, if liked. Transfer to a serving dish and serve immediately.

ที่มา แม่บ้าน ปีที่ 27 ฉบับที่ 410 กรกฎาคม 2546

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Tags: INCREDIENTS, Pasta, Stir ? fry, Vegetable