Monday, April 12, 2010

Veggie & Noodle Stir-fry

I haven't made this recipe yet, but I plan to try it as soon as my garden gets going. I found it in a magazine I was reading.

Cut two zucchinis into long, thin sticks. Heat 4 tsp. sesame oil in a pan; add 1 onion, chopped, and saute for 2-3 minutes, until it softens. Add 1 tsp. grated ginger, 1 crushed garlic clove, zucchini, and 1 cup green beans; cook 3-4 minutes. Mix in 1 Tbs. reduced-sodium soy sauce and a little chopped parsley. Toss in 3 cups of cooked Chinese egg noodles or linguini.

Serves 4.

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