A tasty way to use up the veggies in your fridge
6 oz to 10 oz pasta (I used linguini, but you can use spaghetti or udon)
2 Tbsp neutral oil
6 to 8 cups of cut up vegetables (I used broccoli, red and yellow bell peppers, carrots, onion and celery)
1 14oz can of bean sprouts
1 8oz can of water chestnuts
1 cup water
1/3 cup soy sauce
2 Tbsp oyster sauce
1 Tbsp siracha or to taste
1 Tbsp brown sugar
1 Tbsp fresh grated ginger
1 1/2 Tbsp corn starch
1 1/2 cups chopped cooked meat (I used leftovers from a pork roast) optional
Chopped or whole nuts
Chop all veggies, open cans set aside.
In a bowl mix water through corn starch, set aside.
In a big skillet or wok heat oil on medium high. Add all of cut up veggies. Cook for about 5 minutes. Add canned veggies and cook for 3 more minutes.
Move veggies to the outer side of pan, give the liquid mixture a quick stir and add it to the middle of the pan. As it thickens stir it into the veggies.
Once sauce has thickened add meat and noodles. Serve topped with nuts. I used chopped peanuts. Enjoy!
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