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Casa Del Lago Stir-Fried Vegetables with Fussili Pasta
2 T. Extra Virgin Olive Oil
2 Medium Zucchini
2 Medium Yellow Squash
1 Medium Red Bell Pepper
1/8 Wedge Red Cabbage
1 T. Minced Garlic
6 Green Onions
Stir-fry Marinade:
1/4 C. Soy Sauce
1 T. Ginger (minced)
1/8 C. Maple Syrup
1/2 C. Water (Sherry wine may be used)
1 T. Corn Starch
1/2 t. Red Chili Flakes
Pasta Preparation:
In 4 quarts of boiling water, add 1 T. Salt, 2 T. Corn Oil, and 1 pound of
Fussili Pasta.
Boil for approximately 7-9 minutes, until tender.
Drain and toss with 2 T. Extra Virgin Olive Oil. Keep pasta warm.
Marinade Preparation:
Stir all ingredients together, set aside.
Vegetable preparation:
Slice vegetables in creative shapes, such as angle, julienne, circles, half
moon, thin strip, thick strip.
This will make them more appealing for your guests.
Pre-heat a skillet on medium-high heat. Add the olive oil and heat.
Add the garlic and carrots, cook for 1 minute. Add remaining vegetables, except
the green onions, and cook for 3 minutes.
Finally, stir the marinade and pour over the vegetables and let them cook for 2
minutes. Finish by adding the green onions.
Mix well.
Serves 4.
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