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This recipe was made by Hugh Carpenter at a cooking class I took at the Draeger's Culinary Center in San Mateo.
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Which day, he used a bell pepper, asparagus, 2 baby bok choy, yellow squash, green onion, and ginger instead of the veggies called for.
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I usually just use what's available at the store.
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He also suggests stirring in smoked BBQ chicken, rare roast beef, dungeness crab, or possibly cooked salmon fillet.
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Advance
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Preparation: Bring 4 qts of water to a rapid boil.
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Lightly salt the water and cook the pasta according to the instructions on the package.
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When the pasta loses its raw texture but is still slightly hard, drain, rinse with cool water, and drain again.
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Toss the pasta with half of the veg.
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oil.
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Cut the carrot into matchstick shaped pcs about 1 inch long and 1/8 inch thick.
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Cut the red pepper, zucchini, and green onions into pcs the size of the carrots.
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In a large bowl, toss the vegetables with the pasta till proportionately mixed, then chill.
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In a small bowl, combine all the ingredients for the sauce.
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All advance preparation steps may be completed up to 8 hrs before you begin the final cooking steps.
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Final Cooking Steps: Place a 12 or possibly 14 inch saute/fry pan or possibly a 14 or possibly 16 inch flat bottom wok over the highest heat.
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When the pan becomes warm, add in the remaining 2 Tbsp.
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veg.
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oil.
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When the oil becomes warm, add in the pasta mix.
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Stir and toss the pasta till it begins to become warm and the vegetables brighten, about 5 min.
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Stir the sauce, and then add in it to the pasta.
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Stir and toss the pasta.
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As soon as the pasta becomes warm, about 3 min, taste and adjust the seasonings.
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Transfer to a heated platter or possibly 4 heated dinner plated.
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Serve at once.
