Fettuccini and Vegetable Stir-Fry is preserved from a printed recipe clipping in the Oriental section of My Mom's Recipe Box. The original scan is included alongside the transcription.
Original Recipe Card
Ingredients
- 1/2 (1-pound) package fettuccini pasta, cooked as package directs and drained
- 2 cloves garlic, finely chopped
- 1 tablespoon sesame seed
- 1/4 cup olive or vegetable oil
- 1/2 pound fresh green beans, slightly cooked and drained (about 2 cups)
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 small red onion, sliced into rings
- 1 (4 1/2 ounce) jar sliced mushrooms, drained
- 1 teaspoon seasoned salt
- 1/2 teaspoon basil leaves
Directions
In large skillet, over medium heat, cook and stir garlic and sesame seed in oil until golden. Add remaining ingredients except fettuccini. Over medium-high heat, cook and stir until vegetables are tender crisp, about 3 minutes. In large bowl, toss together hot fettuccini and vegetables. Serve immediately. Refrigerate leftovers.
Yield
Makes 4 to 6 servings
Preservation Notes
The clipping retains its original spelling of “Fettuccini,” torn edges, fold marks, and staple.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
