Wednesday, May 19, 2010

Quick, healthy dinner

Since we're ALL trying to stretch our food budget and also avoid wasting fresh produce because its gone bad, here's a quick, easy, HEALTHY dinner to use up those fresh veggies.

Total prep and cook time - about 20 minutes

Lo Mein
  • 1 box spaghetti or linguine (I use whole wheat to further bump up the healthy factor)
  • fresh veggies of choice - recommended: carrots, peppers, celery, onion, brocolli, green beans, mushrooms.  Cut them all into bit size pieces. 
  • equal parts soy sauce and balsamic vinegar  - about 1/2 - 3/4 cup each. (I use low sodium soy)
  • 2-3 cloves of fresh garlic grated (with hand grater) or super finely chopped.  (NOTE: Fresh is best, but if you have jarred chopped garlic, that's fine - use about 1 tbsp)
  • a little cornstarch

  • Boil pasta - cut up veggies while pasta is cooking
  • put about 1-2 tblsp of high temp oil (ie: vegetable or peanut) in a large saute pan over medium high heat.  
  • Cook the veggies a few minutes - you want them to still have a nice crispness.  Depending on how many veggies you have, might need to cook them in 2 batches.  
  • In a bowl, mix the soy sauce, balsamic vinegar and garlic. 
  • In a separate bowl, mix the cornstarch with a little water until a smooth liquid with milky color. Pour into the soy/vinegar/garlic mixture to thicken. 
  • Drain pasta, put back in pot, add cooked veggies and sauce.  Mix well and serve.   
Feel free to add cooked meat of your liking - shrimp, leftover chicken or pork are great too.  
Let me know what you think!

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