Serves 4 - 6
1/4 cup vegetable oil
2 cups fresh sliced mushrooms
1 cup shredded carrots
1/2 cup sliced red bell peppers
1 onion, chopped
2 cloves garlic, minced
2 cups fresh bean sprouts
1/2 cup chopped green onions
1/4 cup hoisin sauce
1 cup
en broth
2 tablespoons honey
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
8 ounces spaghetti
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion, and garlic until tender. Stir in bean sprouts and green onion; cook one minute. Stir cornstarch into
en broth, and add to stir fry. Stir in hoison sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss. Serve immediately.
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