Yield: 4 Servings
|4 ounces||Penne or other smallish type shells|
|1 teaspoon||Sesame oil|
|1½ tablespoon||Olive oil|
|2 mediums||Carrots; scraped and sliced diagonally|
|1 small||Onion; chopped|
|2 mediums||Zucchini; halved and sliced lengthwise|
|3||Cloves garlic; chopped finely|
|1 teaspoon||Fresh grated ginger|
|½ teaspoon||Dried crushed red pepper (up to)|
|3 cups||Chopped cooked chicken|
|3 tablespoons||Soy sauce|
|2 teaspoons||Rice wine vinegar|
|Grated Parmesan or Romano cheese|
submitted by: sgjg6566@...
Cook pasta in boiling water until done (about 8-10 minutes); drain and toss with the sesame oil and set aside. Pour olive oil around preheated wok or skillet; heat until high (around 400 degrees). Stir fry the carrot and onion for about 2 minutes. Add the zucchini and the next 3 ingredients and stir fry an additional 1 minute. Stir in pasta, chicken, soy sauce and vinegar; stir fry 1 minute. Transfer to serving dish and sprinkle with the grated cheese.
Recipe Archive - 5 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .