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Vegetable Stir-Fry Pasta

MyCookbook Recipe Database
MyCookbook Member: Chater
Recipe Category: Pasta
Recipe Preparation Level: moderate
    8 oz angel hair pasta, uncooked
    3/4 cup vegetable broth, divided
    1/3 cup reduced-sodium soy sauce
    3 tbs dry white wine
    1 tbs cornstarch
    2 tsp minced fresh ginger
    1 tsp garlic powder
    2 carrots
    2 stalks celery
    1 onion
    1 red bell pepper
    4 small yellow squash
    8 mushrooms
    3 green onions
    1 tsp olive oil
    2 cups broccoli flowerets

    Cook pasta according to package directions, omitting salt and fat; drain and keep warm.

    Combine 1/2 cup broth and next 5 ingredients, stirring well; set aside.

    Cut carrots, celery, onion, and bell pepper into thin slices; cut squash in half lengthwise, and cut into thin slices.

    Slice mushrooms and green onions. Pour oil around the top of a wok or large nonstick skillet, coating sides; place over medium-high heat.

    Add carrot, celery, onion, and bell pepper; stir-fry 5 minutes.

    Stir in remaining 1/4 cup broth, squash, mushrooms, green onions, and broccoli; stir-fry
    additional 5 minutes or until tender.

    Stir in broth mixture; boil 1 minute. Serve over pasta.

    Serves 4.

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