CookSmart (4th Issue) Page31

EatSmart Kitchen

Stir-Fried Whole Grain Pasta with Whelk Meat and Garlic

"3 Less" Dish

Feature

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. 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.

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. Thinly slice the whelk meat. Trim the Hon-shimeji mushrooms and wash. Wash and slice the white mushrooms and set aside.
3. Heat pan and add 1/2 tablespoon of oil, sauté garlic slices until fragrant, set aside. Stir-fry white mushrooms and Hon-shimeji mushrooms until fragrant. Add in whelk meat and white wine then sauté frequently. Season with coarse 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.