400
gms Savorit Short Macaroni
1 tbsp olive oil
2 carrots, thinly sliced
115 gm baby corn cobs
3 tbsp peanut oil
2.5-cm/1-inch piece fresh ginger root, thinly sliced
1 large onion, thinly sliced
1 garlic clove, thinly sliced
3 celery sticks, thinly sliced
1 small red (bell) pepper, seeded and sliced into matchstick strips
1 small green (bell) pepper, seeded and sliced into matchstick strips
salt steamed mangetouts (snow peas), to serve
SAUCE:
1 tsp cornflour (cornstarch)
2 tbsp water
3 tbsp soy sauce
3 tbsp dry sherry
1 tsp clear honey
dash of hot pepper sauce (optional)
Method:
Cook the pasta in a 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 the 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 the peanut oil in a large frying pan (skillet)
over medium heat. Add the ginger and stir-fry for 1 minute, to flavour
the oil. Remove with a slotted spoon and discard.
Add the onion, garlic, celery and (bell) peppers
to the oil and stir-fry over a medium neat for 2 minutes. Add the
carrots and baby corn cobs, and stir-fry for a further 2 minutes,
then stir in the reserved pasta.
Put the cornflour (cornstarch) in a small bowl
and mix to a smooth paste with the water. Stir in the 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 with hot pepper sauce if wished. Serve with a steamed green
vegetable, such as mangetouts (snow peas).
400
gms Savorit Short Macaroni