Recipe by Shannon Holmes
Mark helped come up with this stir fry, filled with everything he loves. It is very delicious and filling, give it a try.
Top Review by Kay D.
I absolutely loved this! From start to finish. The colors were beautiful, the smells were enticing. I not only enjoyed eating this, I enjoyed making it. I had to substitute Napa cabbage for the bok choy (grocery store didn't have any!). I also had to use the canned bean sprouts, none of those at the grocers either. The only thing I would do differently with this dish, is to use rice noodles next time instead of the angel hair pasta, if I can find them : ) I served this for dinner last night with Crispy Ginger Beef # 107072 and Mango Infused Jasmine Rice. Will most definitely make this again; loved the vegetables!
- 1⁄2 head bok choy, chopped
- 1⁄2 head broccoli, separated into florets
- 4 large spinach leaves, sliced
- 15 baby carrots, sliced into coins
- 1 (14 ounce) can bean sprouts, drained (I was going to use fresh, but was unable to find)
- 1 (15 ounce) can baby corn, drained
- 3 dashes soy sauce
- 0.5 (12 1/8 ounce) jarkikkoman's stir-fry sauce
- 2 -3 dashes garlic powder
- 6 ounces uncooked vermicelli or 6 ounces angel hair pasta, broken in half
Directions See How It's Made
- Throw bok choy, broccoli, and carrots into a large pot sprayed with nonstick cooking spray, and cook on medium to medium high heat stirring occasionally.
- In a medium saucepan, boil water for pasta and cook until done.
- In the meantime, while your vegetables are cooking, add the 3 dashes of soy sauce and garlic powder.
- Make sure to stir the vegetables, there should be a lot of juice in the bottom of your pan (I was going to add some cornstarch at this point to thicken the juices into sauce, but he wouldn't let me).
- When the pasta is done, add the corn, bean sprouts and spinach to vegetables in large pot, then add well drained pasta.
- Stir in the 1/2 jar of stir fry sauce.
- We sure did and if it's just two of you, you'll have dinner already made for tomorrow!