Pacific Rim Influenced Stir-Fry

When I graduated college in 2006 my sister and her then boyfriend gave me Better Homes and Gardens Easy Everyday Cooking Cookbook – probably so I wouldn’t have an excuse not to cook for my fiance (didn’t work). The cookbook got packed into a box from Ohio and made it’s way to Georgia. Once it was finally unpacked it sat on the shelf for a little over 3 years until I finally cracked it open once I was officially a stay-at-home mom.

I am horrible at following recipes out of cookbooks because I NEVER have all of the ingredients needed. So I usually just make up whatever I cook…and it may taste different each time because I typically do not measure. The recipe I’m about to share has been made probably 15 times, each time varying in taste. I have never once been able to follow the recipe 100%. However, this is the closest I have come. (*I have never made it with chicken though like the recipe calls for – because I just don’t really like chicken which Lover Boy forgives me for!)

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Sauce Line Up: Chicken Stock, Soy Sauce, Turmeric, Black Pepper, Ground Red Pepper, Cornstarch

Combine all sauce ingredients in sauce pan and warm

I used frozen veggies unlike fresh ones like the recipe calls for - I defrosted them by placing them in a colander and running hot water over them and then let them dry for awhile so they weren't mushy

Cook Angel Hair pasta in a separate pot and then set aside

Fry veggies over medium heat until they have a smidg of brown on them then add cashews and cook for 3-5 minutes more

Pour the sauce over the veggies and stir in, cook for about 2 more minutes

Serve over angel hair pasta (or rice noodles or rice). I like to top mine with sesame seeds. Dig in!!

This is my version of the recipe:

Ingredients:

1/2 pkg of Angel Hair pasta

1/2c chicken stock

1tbs basil

2 tbs soy sauce

2 tbs cornstarch

1/2 tsp of ground red pepper (better if you use crushed red pepper but I didn’t have any)

1/2 tsp turmeric

black pepper to taste

1tbs cooking oil

1 bag frozen veggies

1/2 c cashews

Directions:

Sauce – combine chicken stock, basil, soy sauce, cornstarch, red pepper and turmeric – warm in a small sauce pan. Set aside.

Noodles – cook noodles or rice

Veggies – heat EVOO. Add veggies. Cook til slightly brown. Add cashews. Add sauce.

Serve over noodles and top with sesame seeds. Enjoy!

Please let me know if you give this recipe a try! I love to hear your comments!

Stephanie Bruce

Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).