Stir-Fry Vegetables with Pasta Serving Size - 4 Prepared By - DnD Recipe Rating
			1 med. Carrot 6 oz. small zucchinis 6 oz. green beans 6 oz. baby corn 1 lbs. ribbon pasta, such as tagliatelle 2 tsp vegetable oil 1/2 in fresh ginger root, finely chopped 2 garlic cloves, finely chopped 6 tbsp yellow bean sauce 6 spring onions, sliced into 1 in. lengths 2 tbsp dry sherry 1 tsp toasted sesame seeds Salt – to taste
			Slice the carrot and zucchini diagonally into chucks. Slice the beans diagonally. Cut the baby corn diagonally in half. Cook the pasta in plenty of boiling salted water according to mfg. directions. Drain, and set aside. Heat 2 tbsp oil in a preheated wok and add the ginger and garlic. Stir-fry for 30 sec. then add the carrots, beans, baby corn and zucchini. Stir-fry for 3-4 min, then stir-fry for 2 min. add the onions, dry sherry, and pasta and stir-fry for another minute until hot. Sprinkle with sesame seeds and serve immediately.