Lab 15 (11/13)- Pasta Stir-Fry

Pasta Stir-Fry

Ingredients:
I/2 cup of pasta for each member of your group
2-3 cups from the color-vegetable groups (you must have a variety from each group.)

Red Group-
Red peppers (julienne)
Cherry tomatoes (quartered

Yellow/Orange Group -
Carrots (diagonal sliced)
Sweet potato (chopped)

White Group-
Cauliflower (small florets)
Mushrooms (Sliced)
Jicama (diced)
Ginger (1 tsp. minced)
Garlic (1 clove minced)

Green Group-
Celery (sliced)
Edamame soy beans (washed and halved)
Nappa cabbage (shredded)

Blue/Purple Group-
Purple onion (quarter slices)

In a large fry pan, add 3 Tbs. of canola oil. Stir fry all vegetables until crisp-tender. Do not over-cook. Remove excess water and fat from pan. Add pre-cooked pasta and ½ C. of Yoshida’s Gourmet Sauce. Toss to coat all pasta and vegetables*. Serve!!
*Onions, carrots, green pepper and celery take longer to cook. Add these with the garlic at the beginning. Add remaining vegetables after 2-3 minutes.