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    You are in: Home / Recipes / Penne Pasta Stir-Fry (Asian-Style) Recipe
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    Penne Pasta Stir-Fry (Asian-Style)

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    17 mins

    17 mins

    dcwang wang's Note:

    I got this from when I was looking for new recipes to fix for my grandmother. My grandmother is diabetic, so I always visit these sites. This is easy, Asian style. I had never sauteed or stir-fried anything, but this turned out well. Just make sure not to overcook the vegetables as I did, or else it will stick to the pan. I did not use green pea. I made my own variation of vegetables; okra, carrots, green beans, red and green bell peppers. I also added a mushroom, and I used its water to substitute chicken broth. Mushroom broth is really good in soups!! Also, use sesame oil if you want it more oriental style.

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    Units: US | Metric

    variations of mine


    1. 1
      Combine first four ingredients and set aside.
    2. 2
      Chop the vegetables into thin pieces and prepare others.
    3. 3
      Heat the oil in a large skillet or wok over high heat.
    4. 4
      Add the carrots and garlic (with bell peppers if desired), stir-fry for five minutes.
    5. 5
      Add the snow peas and lower heat to medium low.
    6. 6
      Add red pepper flakes.
    7. 7
      Add sauce that was prepared in Step 1.
    8. 8
      Add pasta and bring to a boil.
    9. 9
      Cook for 2 minutes.
    10. 10
      Turn off the heat.
    11. 11
      Add salt and pepper to taste.

    Ratings & Reviews:


    Nutritional Facts for Penne Pasta Stir-Fry (Asian-Style)

    Serving Size: 1 (237 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.6
    Calories from Fat 34
    Total Fat 3.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 523.2 mg
    Total Carbohydrate 88.1 g
    Dietary Fiber 12.6 g
    Sugars 1.6 g
    Protein 9.4 g

    The following items or measurements are not included:

    low-sodium low-fat chicken broth

    fresh ground pepper

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