Recipe By : Bryanna Clark Grogan
Submitted by: SusanV (with alterations)
Serving Size : 6

1 pound spaghetti
1 pound vegetables — cut for stir-fry (can use frozen vegetables; I like a mixture that includes broccoli and carrots)
2 green bell pepper — (or red) seeded and sliced
1 bunch green onions — sliced, or one large onion, diced
3 tablespoons ginger root — minced (this seems like a bit much to me; I use about 1 tbsp.)
4 cloves garlic — minced or pressed
1 cup TVP Chunks — reconstituted (or use seitan, marinated tofu, or grilled Portobello mushrooms)
1/2 cup vegetable broth
1/4 cup soy sauce
1/4 cup dry sherry — (or non-alcoholic alternative)
1 tablespoon sugar — (or alternative)
2 teaspoons cornstarch

While the pasta cooks in a large pot of boiling water, steam-fry the stir-fry vegetables, onion, ginger, and garlic in a large, very hot, nonstick wok or skillet. Steam-fry just until the vegetables are crisp-tender, adding the green or red pepper and the TVP or tofu toward the end.

Mix together the broth, soy sauce, sherry, sugar, and cornstarch. Pour into the pan and stir until thickened. Drain the spaghetti and add to the pan. Toss to mix well and serve.

Source: 20 Minutes to Dinner

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Per serving: 379 Calories (kcal); 2g Total Fat; (4% calories from fat); 19g Protein; 71g Carbohydrate; 0mg Cholesterol; 832mg Sodium

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