1 lb Thin spaghetti or vermicelli
1 Onion, cut into julienne
1 Green pepper, cut into julienne
3/4 lb Mushrooms, sliced
1/2 Bun. fresh broccoli, cut into 1" florets
3 Carrots, peeled and sliced thin on the diagonal
2 Cloves garlic, minced
2 tbsp Peanut oil
2 cup Leftover ham, cut into julienne
1 tbsp Mrs. Dash
2 tbsp Soy sauce
3 cup To 4 c leftover BBQ sauce.
|
|
Start spaghetti cooking first, cook according to directions. In a wok on high heat stir fry the vegetables in the peanut oil until crisp tender. Do not over cook! Add ham, drained spaghetti, seasonings, and BBQ sauce. Mix gently and heat through. Serve immediately.
Posted by Michael Hackmann 4/26/93
|
|
