Sesame-farfalle stir-fry
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Uncooked farfalle pasta |
| 3 | tablespoons | Low-sodium soy sauce |
| 2 | teaspoons | White wine vinegar |
| 2 | teaspoons | Honey |
| 1 | tablespoon | Dark sesame oil |
| 1 | cup | Thin red bell pepper strips |
| 3 | tablespoons | Minced green onions |
| 2 | teaspoons | Minced peeled gingerroot |
| 1 | large | Garlic clove, minced |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Sesame seeds, toasted |
Directions
Cook pasta according to the package directions, omitting salt and fat.
Drain and set aside.
Combine the soy sauce, wine vinegar, and honey in a small bowl; stir well, and set aside.
Heat oil in a large nonstick skillet over high heat. Add bell pepper, green onions, gingerroot, and garlic; saute 1 minute. Add pasta, soy sauce mixture, and salt; stir-fry 1 minute. Remove from heat; sprinkle with sesame seeds. Yield: 3 servings (serving size: 1 cup).
Per serving: 342 Calories; 6g Fat (17% calories from fat); 10g Protein; 61g Carbohydrate; 0mg Cholesterol; 580mg Sodium NOTES : If you wish, mostaccioli or fusilli pasta can be used instead of farfalle.
Recipe by: Cooking Light, June 1995, page 106 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.