Stir-Fry Vegetables

One of the nicest parts of cooking in America is all the frozen foods and vegetables. I know, the fresh stuff is way more healthy and much better for you, but the frozen vegetables makes life so much easier, especially when you’re planning to use several different vegetables in one dish. Take for instance the stir-fry vegetable packets I’ve used in this recipe.  The packet contains broccoli, sugar snap peas, grated carrots, mushrooms, green beans, celery, onions and red peppers. Using it is easier and cheaper than buying all these ingredients separately.  So there you have it, my defense for frozen vegetable packets. And here is the recipe for stir-fry vegetables.

Stir-Fry Vegetables

3-4 oz thin wheat spaghetti

2 pkts (frozen) stir-fry vegetables

1 pkt (frozen) 3 Pepper and Onion

3 tbs soy sauce

3 tbs Worchester sauce

1 tsp (heaped) ginger paste

6-8 cloves garlic, finely chopped

1 tbs ketchup

¾ cup red wine

1 tsp sirachi (chili) sauce

2 tsp hoisin sauce

1 tsp (heaped) sweet orange marmalade

Pepper to taste

Little olive oil

Break the spaghetti into 2 inch pieces. In a pot of boiling water, with a little oil and salt, cook the spaghetti until al dente. 

In a separate pot, heat a little olive oil and fry the chopped garlic and ginger paste till it starts to brown. Add in the packet of 3 pepper and onions and allow it to cook till the onions start to become soft and transparent. Now stir in the soy, sirachi, hoisin, Worchester sauces and ketchup. Once properly stirred in, add the stir-fry vegetables. Mix them well, then put in the red wine and cover till vegetables cook, stirring occasionally. Once the vegetables are done, cooked but still a little crunchy, stir in the marmalade and the pepper, and simmer for a minute or two. Now switch off the stove, and stir in the drained spaghetti until it’s well mixed. Serve hot.

Notes:

*The 3 Pepper and Onion packet is about ½ a red, yellow, and green pepper each and a medium onion, all sliced length-wise.

*Adding a little oil to the spaghetti while it’s cooking, will stop it from sticking and making it one big lump of spaghetti. A teaspoon is all you need to add.