Saturday, January 22, 2011
Whole Wheat Elbow / Brown Rice Macaroni - 1 cup
Green Beans - 15, cut into 1 inch long pieces
Carrots - 2, into into thin 1 inch long pieces
Red Bell Pepper - 1, cut into thin long pieces
Frozen Green Peas - a handful
Frozen Sweet Corn - a handful
Ginger - 1 inch, cut into thin slices
Garlic - 2 big cloves, cut into thin slices
Olive Oil - 2 tbsp
Sriracha Hot Sauce
Boil water in a big saucepan. Once the water comes to a boil, add sufficient salt. Now add the macaroni and cook till al dente. Drain, add a few drops of olive oil, mix well and keep aside. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).
Take a big cast iron skillet. Heat it well on high heat. Add the olive oil and immediately add ginger and garlic slices. Saute for a minute. Then add the remaining vegetables and salt. Cook on high heat for 5 minutes, tossing frequently. The vegetables should not be overcooked and should remain crisp.
Add a dash of soya sauce, sriracha sauce and tomato ketchup. Mix well. Add the drained macaroni and toss for a minute. Remove from heat and serve hot.