Japanese Stir-Fried Spaghetti

Ingredients:
1 LB spaghetti, broken in thirds 1 small head cabbage shredded or bok choy 1-2 bunches scallions, cut in ¼ inch pieces 3-4 cloves garlic minced 1 LB bacon freeze and cut in ¼ inch pieces Soy sauce to taste about ¼ to ½ cup

Start water for spaghetti. Brown bacon, drain fat and reserve. Remove bacon and place on a paper towel. Stir-fry in bacon fat or veg oil the scallions and garlic until partially cooked. Remove and set aside. Stir-fry the cabbage in bacon fat or veg oil stirring occasionally, cover and cook till partially limp. While cabbage is cooking cook spaghetti. Add the scallion and garlic mixture to the cabbage and toss. Drain spaghetti and add to the cabbage mixture with a little more bacon fat and toss. Add crumbled bacon, soy sauce and toss. Cover and let heat through for a couple of minutes. Toss and Serve. This meal may be made in advance and reheated.

Submitted by: Ellen Mitterando La Rocca

Japanese Stir-Fried Spaghetti

Ingredients:

1 LB spaghetti, broken in thirds
1 small head cabbage shredded or bok choy
1-2 bunches scallions, cut in ¼ inch pieces
3-4 cloves garlic minced
1 LB bacon freeze and cut in ¼ inch pieces
Soy sauce to taste about ¼ to ½ cup

Start water for spaghetti. Brown bacon, drain fat and reserve. Remove bacon and place on a paper towel. Stir-fry in bacon fat or veg oil the scallions and garlic until partially cooked. Remove and set aside. Stir-fry the cabbage in bacon fat or veg oil stirring occasionally, cover and cook till partially limp. While cabbage is cooking cook spaghetti. Add the scallion and garlic mixture to the cabbage and toss. Drain spaghetti and add to the cabbage mixture with a little more bacon fat and toss. Add crumbled bacon, soy sauce and toss. Cover and let heat through for a couple of minutes. Toss and Serve. This meal may be made in advance and reheated.

Submitted by: Ellen Mitterando La Rocca

Mitterando Family Recipes

Japanese Stir-Fried Spaghetti