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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 stalks celery
1 red bell pepper
4 small yellow squash
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.
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