The Bigs: Mighty Main Meals
Credit: Marybert McKinney-Smith
Ingredients
3/4 pound Gluten Free spaghetti
Sesame oil (start with a small amount)
1/4 cup of hoisin sauce (see recipe)
2 tablespoons tamari sauce
2 tablespoons grapeseed oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic
{about three cloves)
1 /3 cup sliced scallions
1 cup of julienne carrots (2 large)
1 cup of thinly sliced celery (1-2 stalks)
1 cup of thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro
Instructions
Cook the noodles in boiling salted water until al dente. Cool. To prevent sticking, toss lightly with sesame oil.
Combine the hoisin and tamari soy sauces in a small bowl and mix well. In a wok or a large skillet, heat 1 tablespoon grape seed oil and quickly sauté the ginger, garlic, and scallions until they release an aroma, then add the carrots, celery, and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.
In a separate medium skillet, heat 1 tablespoon canola oil and sauté the
noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan.
Add the soy-hoisin mixture and stir to coat.
Sprinkle with the chopped cilantro and serve.
Compassionate Fun Fact!
Glinda and Dorothy are good girls who eat their vegetables!
This looks incredible! I am going to make this tonight along with the homemade hoisin sauce.