Summer Vegetable Stir-fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 ounces spaghetti, cooked
• 1/4 cup low-fat chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch
• 1 cup broccoli
• 1 garlic clove, finely minced
• 4 teaspoons peanut oil
• 1 large red onion, thinly sliced
• 1 green pepper, julienned
• 1/2 teaspoon sesame oil

Recipe

• 1 coat a large platter with non-stick vegetable spray.
• 2 spread pasta in a thin layer and refrigerate at least 20 minutes.
• 3 meanwhile, in a small bowl whisk broth, oyster sauce, vinegar, cornstarch and garlic.
• 4 set aside.
• 5 heat a wok or large skillet on medium heat.
• 6 add 1 teaspoon of peanut oil to the pan and allow to warm for 1 minute.
• 7 add the onions and stir fry until slightly tender and just beginning to brown about 2 minutes.
• 8 add the carrots, peppers and broccoli.
• 9 stir fry until crisp-tender, about 2 minutes.
• 10 pour the cornstarch mixture over the vegetables and stir until thickened and shiny, about 4 minutes.
• 11 add the pasta and sesame oil.