This is the rest of the recipe for the Quick Start Chinese flavor variation final dish.
You will need:
2 TBSP Soy Sauce
1 can Cream of Celery Soup or Cream of Mushroom
1/2 can of water
1 oz Cashew nuts
fresh grated ginger root
1/2 tsp curry powder or to taste
2 TBSP Butter
Variations:
Add water chestnuts, bean sprouts, mushrooms, snow peas, squash or whatever suits your fancy.
To Finish:
Add soy sauce, ginger, curry and cashews and stir into mix plus any other variation vegies
let simmer together for a couple of minutes for crunchy vegies, or until onions are tender and
clear for less crunchy vegies before adding soup and water. Stir soup mixture until soup is not
lumpy and reduce heat to low and let simmer for about 4 or 5 minutes, stirring often.
As the mixture begins to thicken, simmer until soupy but not watery. Stir in the butter
and pasta, folding the pasta well into the mixture. Turn off heat and let it sit a couple
of minutes before serving. Add more soy and seasonings to taste.
Can be served with cornbread, muffins or toast and as a main dish or side.
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