A stir fry is a perfect weeknight meal; it is easy to make and is a good way to clear out the fridge and get your veggie servings in. Today's stir-fry recipe comes from the Rachael Ray magazine's website, www.rachaelraymag.com.
1 pound whole grain spaghetti or linguine pasta
3 tablespoons vegetable oil
2 large eggs, beaten
2 baby bok choy, thinly sliced
1 small red bell pepper, halved and thinly sliced
1 small bunch scallions, chopped into 3-inch lengths
1/2 cup shredded carrots
A handful of snow peas, thinly sliced on an angle
One 1-inch piece fresh ginger, grated
2 large cloves garlic, finely chopped
1/4 cup tamari or other soy sauce
3 tablespoons black bean sauce
Juice of 1 lime
1 tablespoon hot pepper sauce or sambal olek sauce
1 tablespoon honey or sugar
1 tablespoon toasted sesame oil
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
Never miss a local story.
While the pasta is working, in a large skillet or wok, heat 1 tablespoon vegetable oil, 1 turn of the pan, over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 tablespoons vegetable oil, 2 turns of the pan, and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce, honey and sesame oil.
Toss the pasta with the sauce and vegetables. Top with the egg.