Ingredients:
2 carrots, diagonally sliced
2 tablespoons butter
1 red peppers, chopped
1 green peppers, chopped
1/2 broccoli, cut into florets
1 cup snow peas
1 cup cremini mushrooms, quartered
1 cup 35% cream
1 tablespoon cornstarch
1 tablespoon hot chili sauce
1 tablespoon grated fresh ginger
1 tablespoon finely chopped fresh coriander
2 green onions, finely chopped
1 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 lb fusilli, cooked
Directions:
Saute carrots in butter for 2 minutes.
Add remaining vegetables and saute a further 2 minutes.
In a small bowl mix together cream and cornstarch; stir until smooth and set aside Add remaining sauce ingredients to vegetables, except fusilli.
Cook, vegetables and sauce ingredients for 2 minutes.
Gradually stir in cream mixture; bring to a boil, stirring constantly.
Turn down heat and simmer for 1 minute.
Pour vegetable mixture over fusilli and serve immediately.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.