If at first you don't succeed, try Chinese.
…and it need not be authentic.
But it can make veggies really appealing :). And it's pretty quick -20 minutes start to table – I prepped, picked up, cooked, dropped off children at multiple activities all the while. Ah spring!
I call it lo mein, and to all intents and purposes it is. Except I use linguine and whatever vegetables I have. Edamame would have been nice too, for protein, but that didn't happen.
Feel free to mix & match from your own fridge – this is just a guideline.
10-12 oz linguine or rice noodle, cooked according to package instruction
1/2 onion, chopped
1 bell pepper, chopped
1 cup-ish leftover broccoli, cut up, or fresh, steamed 2 minutes microwave
Handful of snow peas, cut up
2-3 cloves garlic, chopped fine
Maybe an inch of ginger, chopped fine, optional
4 scallions, trimmed & sliced
1-2 shredded carrot
2-3 tablespoons soy sauce
1/2 teaspoon sugar
Dash of sesame oil, optional
Combine soy sauce with sugar & sesame oil. Set aside. Cook pasta. Heat large skillet or wok (coming on Martha's day (!) I think) over medium heat. Add 1 tablespoon oil. Briefly cook garlic & ginger. Then add onion cooking 2-3 minutes, bell pepper, scallion whites, snow peas. Cook 1-2 minutes. Add carrot & broccoli. Toss. Add another tablespoon of oil if necessary. Toss with pasta. Add sauce. Adjust soy if necessary and mix in scallion greens. Serve.
Asian hot sauce tastes great with this dish! Make it weight watchers friendly – more pasta, less pasta!!
Eat, enjoy watching kids finish vegetables – B