"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sunburst Stir-Fry Recipe

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This recipe for Sunburst Stir-Fry, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

anita hovanec
Added: Wednesday, February 7, 2007


1 can(20oz) chunk pineapple
1 boneless, skinless, chicken breast, split
2 large cloves garlic, pressed
1 tsp. ground ginger
2 T. vegetable oil
2 medium carrots, sliced
1 green pepper, slivered
4 oz. spaghetti, cooked
3 green onions, chunked

1/3 cup reserved pineapple juice
1/3 cup soy sauce
1 T. cornstarch
1 T. sesame oil

Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken into chunks. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots, and pepper. Cover and steam 2-3 minutes until vegies are tender-crisp. Stir in spagetti. Combine sauce ingredients, pour into skillet along with green onions. Toss until ingredients are thoroughly mixed and heated through.

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