Recipe Ingredient
- 250g spaghetti
- 2 tomatoes
- 100g button mushrooms, thinly sliced
- 100g zucchini, thinly sliced
- 50g yellow capsicum, sliced
- 50g red capsicum, sliced
- 100g broccoli, cut into florets, blanched
- 1 tsp chopped garlic
- Herbs:
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tbsp chopped fresh basil
- Seasoning:
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp pepper
- 1 tbsp light soy sauce
- 2 tbsp olive oil or corn oil
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and a few drops of oil and cook for five to six minutes. Rinse with cold water and set aside.
- To skin tomatoes: Bring a pot of water to a boil. Cut a shallow X on the skin of the tomato at the end. Drop the tomato into the boiling water for half to one minute.
- Remove the tomato to a bowl of cold water. Steep for two to three minutes and peel off the skin with a sharp knife.
- Cut peeled tomatoes into quarters. Remove the seeds and cube the tomatoes. Set aside.
- Heat wok with olive oil or corn oil. Fry garlic till fragrant. Add mushrooms, zucchini and the rest of the vegetables. Stir well and add herbs and seasoning. Mix well.
- Dish out into a mixing bowl. Add the prepared spaghetti and toss well to mix. Transfer onto a platter and serve immediately.
