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Easy Summer Pasta (3-4 serving)
8 oz of thin pasta
1/2 lb. fresh small size shrimp (shelled, deveined with tails on)
1/4 lb. squid, cut into small pieces
1/2 lb. thin sliced pork, cut into small pieces
1 cup cabbage, roughly chopped
1/4 cup sliced onion
1/4 cup carrots, thinly sliced into strips
2 tablespoons oil (any kind)
1/2 cup bean sprouts
3 tablespoons chopped green onion
~ Sauce ~
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
2 tablespoon oyster sauce
2 tablespoon water
1 teaspoon soy sauce
1 teaspoon curry powder
1 teaspoon chicken bouillon powder
*Mix well all of above ingredients to prepare the sauce.
*Boil the thin pasta 1-2 minutes shorter than directions on the package and then
rinse with cold water.
1. Heat half the amount of oil in a large pan. Add the pork and cook until done.
Remove the pork and set aside. Add the cabbage, onion, and carrots into the pan
and stir until soft and set aside.
2. Add the remaining oil and pasta into the same pan, and stir until golden
brown. Add the pork, vegetables (from step 1), bean sprouts, and sauce. Stir
until heated through or until the liquid is almost gone. Sprinkle the green
onions on top and serve immediately. (You may use mayonnaise on top the pasta if
you desire.)
   
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