I’m always of a fan of super quick, simple, and veggie loaded meals. I’m not going to lie, P and I like to go to indulge in fast food Chinese and always seem to regret it minutes later. Thankfully this quick dinner fix is light on the waistline and loaded with veggies, not frying grease. I made a vegetarian version, but you could always add chicken, pork, or beef if you’re into that sort of thing. I also used jarred bell peppers and garlic to cut down on my prep time.
Kung Pao Spaghetti (yields 3-4 servings)
1/2 box dry spaghetti
2 zucchini (sliced)
2 roasted red bell peppers (cubed)
1 yellow onion (sliced)
3 cloves of garlic (minced) or 1 TBL
1/4 cup roasted peanuts
3 scallions (sliced)
1/4 cup sweet chili sauce
1/4 chicken or veggie broth
2 TBL mirin or white wine
2 TBL soy sauce
1 TBL chili oil
2 TBL corn starch mixed with 2 TBL cold water
1. Bring a large pot of salted water to a boil and add pasta. Meanwhile, saute onions over medium heat in a large saucepan until translucent, about 10 minutes.
2. Add all ingredients except zucchini, peppers and pasta into the saucepan with the onions. Simmer over medium-high heat until slightly thickened, stirring occasionally, about 5-10 minutes.
3. Add drained pasta, zucchini and bell peppers to the saucepan over medium heat until sauce has thickened, about 2-3 minutes.
4. Serve and garnish with additional scallions if you like.
On another note, I get to finally meet my baby niece! I’ll post pictures on Facebook of the cute little cousins together and other random goodness on the ole blog.