tagliatelle with chinese vegetables
| Measure | Ingredient |
|---|---|
| 3 | Spring onions; sliced |
| 1 | 2.5cm. piece fresh ginger grated |
| 3 tablespoons | Dark sesame oil |
| 75 grams | Baby sweetcorn; sliced |
| 50 grams | Water-chestnuts, sliced |
| 75 grams | Button mushrooms quartered |
| 50 grams | Mange-tout sliced diagonally |
| 2 tablespoons | Soy sauce |
| 175 grams | Tagliatelle cooked 'al dente' |
This is a kind of western chow mein, quickly and easily prepared. A delicious way to eat tagliatelle, the soft pasta contrasting with the crunchiness of the Chinese vegetables.
Stir-fry the spring onions and ginger gently in the oil for a couple of minutes so that they soften, then toss in the prepared vegetables and stir until they heat through and begin to soften - about 4-5 minutes. Then stir in the soy sauce and heat through again, stirring all the time. Pour this mixture over the hot, drained tagliatelle in a warm serving-dish, toss thoroughly and serve immediately.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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