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SPAGHETTI WITH GARDEN VEGETABLES
(Serving Size 2)

Cooking Method
Stir-Frying

INGREDIENTS
- Spaghetti or any Pasta 120 g / 4 oz
- Red Bell Pepper (sliced) ½
- Button Mushrooms (sliced) 50 g / 2 oz
- HAC Baby corn (sliced) 50 g / 2 oz
- Asparagus (sliced) 50 g / 2 oz
- Carrot (sliced) 25 g / 1 oz
- Chopped Parsley for garnish

SAUCE MIX
- Lee Kum Kee Premium Soy Sauce 1 tbsp
- HAC Corn Starch 1 tsp
- Shiitake Mushroom Powder 3 tsp
- Water 4 tbsp

INSTRUCTIONS
1. Cook spaghetti in boiling water according to packet instructions or until tender. Drain.

2. Stir-fry all vegetables in 2 tbsp oil for about 2 minutes. Add sauce mix, spaghetti and stir well until heated through. Sprinkle with chopped parsley.

Recipe adapted from Lee Kum Kee - www.lkk.com

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