Here's a fast, simple recipe that celebrates the first days of autumn with its colorful assortment of seasonal vegetables and farfalle. Actually, I generally try to eat vegan but since my aunt gave me some boiled eggs, I figured I'd better not let them go to waste, so I'm eating them. Of course, that part could easily be left out if you prefer.
Yield: one serving
1 zucchini, sliced
1 red pepper, sliced
1 green pepper, sliced
4 mushrooms, sliced
1 Tbsp olive oil
1 tsp salt
1/2 tsp crushed black pepper
1 tsp garlic powder
1/4 tsp oregano
1/2 tsp basil
1 hard-boiled egg
1. Bring water to boil in a saucepan, add the farfalle, and boil for 10 minutes. Strain and set aside.
2. While the farfalle is cooking, heat oil in a skillet or wok over a medium flame. Add salt, pepper, garlic power and herbs. Stir for a few seconds, add veggies, and stir-fry for 5 minutes.
3. Fold the farfalle into the vegetables.
4. Slice the egg and decorate the perimeter of the plate with the slices.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.