Ingredients
- Sauce:
- 4 2/3 cups dried whole wheat pasta shells
- 1 tbsp. olive oil
- 2 carrots, thinly sliced
- 4 oz. baby corn cobs
- 3 tbsp. peanut oil
- 1 inch piece ginger root, thinly sliced
- 1 garlic clove, thinly sliced
- 3 celery sticks, thinly sliced
- 1 small red bell pepper, sliced into matchstick strips
- 1 small green bell pepper, sliced into matchstick strips
- steamed snow peas
- dash of salt
- 1 tsp. cornstarch
- 2 tbsp. water
- 3 tbsp. soy sauce
- 3 tbsp. dry sherry
- 1 tsp. clear honey
Preparation
Step 1
Cook pasta in large pan of boiling lightly salted water, adding the tablespoon of olive oil. When tender, but still firm to the bite, drain the pasta in a colander, return to the pan, cover and keep warm.
Cook carrots and baby corn cobs in boiling, salted water for 2 minutes. Drain in a colander, plunge into cold water to prevent further cooking and drain again.
Heat peanut oil in a large frying pan over medium heat. Add ginger and stir-fry for 1 minute to flavor the oil. Remove with a slotted spoon and discard.
Add onion, garlic, celery, and bell peppers to the oil and stir-fry over a medium heat for 2 minutes. Then stir in the reserved pasta.
Put the cornstarch in a small bowl, and mix to a smooth paste with the water. Stir in soy sauce, sherry and honey.
Pour the sauce into the pan, stir well and cook for 2 minutes stirring once or twice.
Taste the sauce and season.
Serve with snow peas.