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1 8-oz. package of spaghetti
Prepare spaghetti in saucepan as directed, drain and return to pot and keep warm.
In large skillet (or wok) over medium-high heat, cook sliced mushrooms, green onions, and shredded carrot in hot oil, until vegetables are tender crisp, stirring quickly and frequently.
Spoon mushroom mixture into spaghetti in saucepan. Add soy sauce, sugar, and crushed red pepper. Gently mix all ingredients well.
Poster's Notes:
Posted by Brocha Isaacson Perlstein
Nutritional Info Per Serving: N/A
1/4 cup oil (I use canola)
1/2 lb. mushrooms, sliced (a can of mushrooms can be used, drain well)
3 green onions, cut into 1" pieces
1 medium sized carrot, shredded
1/4 cup soy sauce
1/2 tsp. sugar
1/4 tsp. crushed red pepper
This is a quick and easy recipe and can be served alone or as a side dish with fish, meat or chicken. It tastes good warm or cold.