Oriental Stir-fry


  • ¼ pound whole-wheat vermicelli, cooked according to package
  • 1 c. walnuts, chopped
  • 1 Tbsp. dark sesame oil
  • 1 medium onion, slivered
  • 1 clove garlic, minced
  • ½ tsp. crushed red pepper flakes
  • 2 c. mushrooms, sliced
  • 1 medium red bell pepper, slivered
  • 1 pound asparagus, slant-cut into 1-inch pieces
  • 1 c. broccoli florets
  • ½ c. water
  • 3 Tbsp. soy sauce
  • ½ tsp. ground ginger


  1. In a large dry skillet, toast the walnuts until fragrant and golden, 2–3 minutes. Transfer to a bowl. Wipe out the skillet and heat the sesame oil over high heat.
  2. Add the onion, garlic, and red pepper flakes and stir-fry until onions are clear.
  3. Add mushrooms, red sweet peppers, asparagus, water, ginger and soy sauce and cook for 2–3 minutes.
  4. Lower the heat to medium, add the cooked and drained pasta and stir until heated through, approximately 2 minutes. Top with the walnuts.

Yield: 6 cups

Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.