Tims Stir Fry Twist
1 cup chopped carrots
1 cup chopped peppers
1 cup chopped broccoli
1 cup chopped mushrooms
1 cup chopped summer squash
1 cup chopped onions
1 cup tempeh chopped into cubes (optional)
1 big-ol’ whopping tablespoon peanut butter
1 tablespoon ginger
1 tablespoon curry
1 tablespoon sweet basil
½ to ¾ cup of raisins
1 ¼ inch diameter grab of spaghetti noodles
3 cloves garlic
1/3 cup olive oil
2/3 cup soy sauce
1 teaspoon salt
In a large wok, combine oil, ginger, curry, basil, salt, garlic, and onions. Let mixture cook on medium to low heat while chopping up all the vegetables and tempeh. When mixture is nice and hot, add vegetables, tempeh, and raisins. Turn up heat to between medium and high. It is at this time you will start boiling water for pasta. Be sure to stir the wok frequently while pasta boils.
As spaghetti nears desired consistency, add the big whopper of peanut butter to the wok and cover after stirring thoroughly. Drain spaghetti in colander and as it drains, add the soy sauce to the wok and continue to stir. Once the peanut butter and soy sauce (trust me) are mixed in real good, add the pasta and keep on stirring. Get it all mixed together real well and taste it. You will know if it needs more soy sauce, salt, curry, or ginger. It’s up to you. Enjoy!
SO HOW'D IT GO?
I found this a very useful template though I made a few changes to accommodate what I had in my fridge and to make it a bit healthier. Veggies I used included carrots, zucchini, broccoli, turnips, gypsy peppers, onions, garlic, and fresh ginger (no raisins or tempeh). I used whole wheat spaghetti, 2 tbsp peanut butter, 1/4 cup soy sauce (and no added salt), only 2 tbsp olive oil, and an extra dash of cayenne pepper for more kick! Next time, I will try with the raisins, sounds like a nice twist.