Recipe: Sesame Vegetable Stir Fry Over Angel Hair Pasta

SESAME VEGETABLE STIR FRY OVER ANGEL HAIR PASTA



FOR THE SAUCE:
1/2 cup water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon grated lemon peel
1 teaspoon dark sesame oil

FOR THE PASTA:
8 oz. uncooked angel hair pasta (capellini)

FOR THE STIR FRY:
1 tablespoon oil
2 cups fresh baby carrots, halved lengthwise
2 cups sliced fresh mushrooms
1 lb. fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 oz. fresh snow pea pods, trimmed (1 cup)
2 tablespoons sesame seed*

In small bowl, combine all sauce ingredients; blend well. Set aside.

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots; cook and stir 2 minutes. Add mushrooms and asparagus; cook and stir 4 to 6 minutes or until vegetables are crisp-tender. Add pea pods.

Stir sauce well; pour over vegetables. Cook and stir 1 to 2 minutes or until sauce is bubbly and thickened. Add sesame seed; toss gently to mix.

Serve over pasta.

*TO TOAST SESAME SEED:
Toasting sesame seed brings out its nutty flavor. To toast sesame seed, place it in a small skillet; stir over medium heat for 8 to 10 minutes, or until it is light golden brown.

ABOUT SESAME OIL:
Sesame oil is pressed from sesame seed. Pale and nutty, light sesame oil is used for cooking. Because it smokes at a high temperature, light sesame oil is great for frying. Dark sesame oil has a deeper color and a stronger flavor; it is used for seasoning.

Makes 4 servings
Adapted from source: Recipe booklet: Simply Vegetarian, Pillsbury Classic Cookbooks #258, August 2002