Somebody told me today that he’s feeling a little shafted…
Apparently, he doesn’t like how tulips and cookies have been replacing his blog time. Would ya look at that…he won’t even look at me!
Well, just to spite him, I made sure to snack on a leftover sugar cookie this afternoon.
Which apparently cause me to make wicked-awesome faces. Wow, I’m obnoxious.
Tonight’s dinner was a new recipe: Asian Pasta Stir-Fry!
I recently clipped this out of one of my past issues of Shape Magazine and decided tonight would be a good night to give it a go. It was wicked easy to make and tasted really, REALLY awesome.
There were so many different flavors happening, it was like a party in my mouth. I made a few slight alterations to the original recipe and came up with this…
Asian Pasta Stir-Fry
(Adapted from SHAPE magazine)
- 2 cups pasta
- 2 tsp whole-wheat flour
- 2 tbsp low-sodium soy sauce
- 3 tbsp red wine vinegar
- 1/4 cup low-sodium chicken broth
- 1 egg + 3 egg whites
- 1 tbsp canola oil
- 4 cups baby spinach
- 3 cloves garlic, minced
- 2 cups chopped tomatoes
- 1/4 tsp crushed red pepper flakes
- 1-1/4 cups canned pineapple chunks, drained
- salt & pepper
- In a large pot, cook pasta until at dente. Rinse under cold water and drain.
- Meanwhile, whisk together flour, soy sauce, red wine vinegar, and broth in a small bowl. In another small bowl, lightly beat egg and egg whites.
- In a wok or large skillet, heat oil over medium-high. Add spinach and garlic and stir-fry for about 3 minutes. Drizzle eggs into pan and cook, stirring constantly, for about 1 minute. Stir in tomatoes, red pepper, and soy sauce mixture. Cook for 2 minutes, then increase heat to high and bring to a boil. Add pasta and cook for 2-3 minutes or until heated through.
- Remove from hear, add pineapple and toss gently to combine. Season with salt and pepper. ENJOY!
First, start out by cooking your pasta and rinsing it under cold water.
Next, mix together your flour, soy sauce, red wine vinegar, and broth in a small bowl.
In another small bowl, lightly beat the egg and egg whites
Next, get your biggest skillet, heat up your oil, and add in the spinach and garlic.
After about 3 minutes, add in your eggs, stirring constantly for 1 minute.
Next, stir in the tomatoes, red pepper, and soy sauce mixture, cook for 2 minutes, then increase heat to high and bring to a boil.
Add the drained pasta and cook for 2-3 minutes or until heated through.
Remove the pasta from heat and add in your pineapple chunks.
VOILA! You’ve got yourself a delicious, flavorful stir-fry!
I had actually never made any sort of stir-fry before that called for eggs the way that this one did, but it was soooo good! Plus, having the spicy (red pepper flakes) and sweet (pineapple) combination definitely made the dish.
We’ve got ourselves some leftovers, but I can definitely foresee this recipe staying in our rotation.
Wait, do we even have a rotation…?
Tonight, Jay and I are off to visit with some friends and family at bowling again. Surprisingly, bowling season is almost over which meeeeeeans…
Softball Season!! I can’t wait!
Catch ya’ll laterrrrr!