Melanie's Chinese Italian Stir Fry

Melanie's Chinese Italian Stir Fry
I’m tasked with making my son’s (who doesn’t live with me) lunch everyday. He has decided to become a vegetarian.
So sending him last night’s left over’s for lunch is not an option!
So all quick and easy vegetarian meals would be most welcome because I prepare them fresh at 5 am in the morning!
Well … most mornings
This morning I rustled up a Chinese Italian Stir Fry i.e. I stir fried vegetables using Italian spices.
Which you could then say I turned it into a Chinese Italian Chow Mein LOL because I ended it off with pasta/noodles!  Please note quantities are for 2 people.
1 small onion sliced
1 tsp crushed garlic
4 tblsp olive oil
¼ red, yellow, green pepper julienned
4 zucchini partially peeled, halved, julienned
1 cup of mushrooms sliced
1 tsp Italian truffle salt (plain salt fine)
grinding of black pepper
¼ tsp of parsley
¼ tsp sweet basil
¼ tsp Italian herbs
¼ cup vegetable stock
½ cup noodles/pasta (of choice) – cooked as directed
1 cup pasata
½ cup cheddar cheese
Parmesan cheese for finishing
Heat a wok or large pan and heat 2 tblsp olive oil,
Add onions and stir for 1 minute.
Add peppers and stir for 2 minutes. Remove from pan.
Add another tblsp oil to wok and add zucchini and mushrooms and fry till slightly tender.
Return onions and peppers to wok.
Add all seasoning and herbs and mix through to combine.
Add cooked pasta/noodles, stock and passatta and heat through.
Add cheddar cheese, lower heat and stir until cheese has melted.
Remove and sprinkle parmesan cheese over.
Prepared, tried and tested by: Melanie Kramar
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