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SPAGHETTI WITH VEGGIES AND
EGGS
1/2 - 1 lb. thin spaghetti,
cooked according to package
directions
assortment of chopped veggies,
about 4 cups
(carrots, peppers,
celery, onions, broccoli, zucchini, etc.)
soy sauce
hot sauce
garlic powder
ginger
6 eggs
Scramble
eggs in bowl, then fry in hot oil in skillet,
breaking into pieces. Remove from pan and set aside.
Saute vegetables in oil until browned and tender.
Remove from pan and set aside.
Saute cooked spaghetti in hot oil until hot and slightly
browned.
Mix together spaghetti, veggies, eggs, and seasonings
to taste.
Makes
8-10 servings.
For
a vegan version, omit the eggs and stir in some
sauteed tofukan ( marinated tofu ).
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