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Vegetable Pasta Stir-Fry

Prepare all the vegetables and cook the pasta in advance, then the dish can be cooked in a few minutes.

ingredients

425 g (14 oz) wholewheat pasta shells, or other short pasta shapes
1 tbsp olive oil
2 carrots, sliced thinly
125 g (4 oz) baby sweetcorn
3 tbsp peanut oil
2.5 cm (1 inch) ginger root, sliced thinly
1 large onion, sliced thinly
1 garlic clove, sliced thinly
3 celery stalks, sliced thinly
1 small red (bell) pepper, cored, deseeded and
sliced into matchstick strips
1 small green (bell) pepper, cored, deseeded
and sliced into matchstick strips
salt
steamed mangetout (snow peas), to serve

sauce

1 tsp cornflour (cornstarch)
2 tbsp water
3 tbsp soy sauce
3 tbsp dry sherry
1 tsp clear honey
few drops of hot pepper sauce (optional)

method

1. Cook the pasta in a large pan of boiling salted water, adding the tablespoon of olive oil. When almost tender, drain the pasta in a colander, return to the pan, cover and keep warm.

2. Cook the carrots and sweetcorn in boiling, salted water for 2 minutes. Drain in a colander, plunge into cold water to prevent further cooking and drain again.

3. Heat the peanut oil in a wok or large frying pan (skillet) over medium heat and fry the ginger for 1 minute, to flavour the oil. Remove with a slotted spoon and discard.

4. Add the onion, garlic, celery and (bell) peppers to the oil and stir-fry for 2 minutes. Add the carrots and sweetcorn, and stir-fry for a further 2 minutes, then stir in the reserved pasta.

5. 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.

6. 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 liked. Serve with a steamed green vegetable such as mangetout (snow peas).

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