Charlene Tse: Stir-Fried Whole Grain Pasta with Whelk Meat and Garlic
Prepare the simple and stylish EatSmart Dishes and you can enjoy your best festive food ever. Enjoy!
Charlene said we have to change our attitudes under the current economic downturn situation. Apart from dining out smartly and healthily, we can use Ingredients flexibly at home. She also said that we used to dispose of the remaining soup Ingredients Such an act is not environmentally friendly and we cannot absorb most of the nutritions. The pasta is prepared by using sliced whelk meat which is a remaining soup ingredient. We can make full use of the ingredient without wasting it.
Ingredients (Serve 2):
Whole Grain Pasta
1/2 pack
Fresh Whelk Meat
2 pieces
White Mushroom
4-5 pieces
Hon-shimeji Mushroom
1/2 pack
Chopped Parsley
1 tablespoon
Garlic (sliced)
5 pieces
Sliced Red Chili
to taste
Ground Black Pepper
to taste
White Wine
1 teaspoon
Olive Oil
1 tablespoon
Extra Virgin Olive Oil
1 teaspoon
Seasonings:
Salt
1/2 teaspoon
Cooking Method:
1.
Bring water to boil, add 1/2 tablespoon oil and 1/4 teaspoon salt. Put in pasta and cook till white dots are seen, drain and set aside.
2.
Wash and thinly slice whelk meat. Cut the end off the Hon-shimeji mushrooms and wash. Wash and slice white mushrooms and set aside.
3.
Heat pan and add 1/2 tablespoon of oil, saute garlic slices until fragrant, set aside. Stir-fry white mushrooms and Hon-shimeji until fragrant. Add whelk meat and add in white wine and saute frequently. Season with ground black pepper and 1/4 teaspoon salt.
4.
Mix well with pasta, sprinkle with red chili, parsley and garlic. Pour in extra virgin olive oil and serve.
