Dinner – Pasta Stir Fry – YUM!

The last time Mom was here for a visit, she made a pasta stir fry that was absolutely incredible.  She just threw a bunch of stuff in a pan and tossed it all together and it tasted amazing!  I have considered trying to do it myself, but wasn’t sure I could make it taste the same – or even close.  But, decided to give it a try tonight.  After making a call to be sure I remembered the spices correctly, I got the rest of the selected ingredients and came home to cook.

There is no recipe — just use the meat or seafood and veggies of your choosing and season to taste.  It is only limited to how much you need to make for the number of people you’re serving, what ingredients you like, and how much seasoning you prefer.  Here is the basic idea:

  • Cook pasta to al dente (spaghetti, linguine, or fettucine) – drain and set aside
  • Pour olive oil in a large saute pan – a little more than enough to cover the bottom of the pan (enough to saute the ingredients and coat the pasta, but not too much so that it stays oily after mixing)
  • Mix roasted garlic, ginger, salt, and pepper in the olive oil – use enough to make the flavors robust, but not over powering – depends on your taste preference
  • Add a large sweet or Vidalia onion chopped in large pieces
  • Add meat or seafood (shrimp, pork, chicken, or beef – or use your imagination)
  • Saute until meat/seafood is done and onion is tender
  • Add vegetables of choice – fresh or frozen – any mixture will do
  • Ensure everything is coated well with the olive oil and seasoning
  • Heat through
  • Add cooked pasta and toss to coat with the olive oil and seasonings
  • Serve hot

The variation I made tonight was with beef strips, linguine, and a mixture of corn, baby carrots, asparagus, and peas.  I also used Italian Herb flavored roasted garlic.  It was amazing and full of wonderful flavor!  The only thing I would do different, if I ever use beef strips again, is to marinate it or something to tenderize is some – it was just a little chewy, but not bad!

Here is what mine looked like – the first is the individual serving and the second is the leftovers (which I usually don’t care for, but I think this is going to be so much better after the linguine has a chance to soak up all that wonderful garlic and ginger):


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