SPAGHETTI WITH VEGGIES
AND EGGS
1/2 - 1 lb. thin spaghetti,
cooked according to package
directions
assortment of chopped veggies,
about 4 cups
(carrots, peppers,
celery, onions, broccoli, zucchini, etc.)
soy sauce
hot sauce
garlic powder
ginger
6 eggs
Scramble eggs in bowl, then
fry in hot oil in skillet,
breaking into pieces.
Remove from pan and set aside.
Saute vegetables in oil until
browned and tender.
Remove from pan and set aside.
Saute cooked spaghetti in
hot oil until hot and slightly
browned.
Mix together spaghetti, veggies,
eggs, and seasonings
to taste.
Makes 8-10 servings.
For a vegan version, omit
the eggs and stir in some
sauteed tofukan ( marinated
tofu ).
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