Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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, .