Fifteen-Minute Asian Tortellini Stirfry
Easy, Inexpensive, Delicious
After a long day at work, you need something quick and easy to prepare, as well as a meal that appeals to the entire family. Asian Tortellini Stirfry cooks up in about fifteen minutes, results in very few dirty dishes, and is inexpensive—a college-budget meal with a grown-up taste.
This recipe serves two, but it’s hard to mess up, so add as many tortellini or vegetables as you want—just add additional sesame oil as needed to make up for the extra ingredients in the skillet.
- 20 pieces frozen tortellini
- 1/2 bag frozen stirfry vegetables, mukamame, or Asian vegetable mix
- 1 tbsp sesame oil
- 1/2 tbsp toasted sesame seeds
Steps to Making Fifteen-Minute Asian Tortellini Stirfry
- Add the sesame oil to a large skillet and heat on medium heat until the oil sizzles when you drop a frozen vegetable into it.
- While the oil heats, fill a medium saucepan with water and salt it generously. Bring the water to boiling.
- When the water is boiling, drop in the tortellini and boil for five minutes, or until the tortellini begins to float.
- After you’ve added the tortellini to the pot, add the ½ bag of frozen stir fry, mukamame, or Asian vegetable mix to the skillet and sauté it until the vegetables are heated through (longer if you prefer the vegetables crisp).
- The tortellini will finish before the vegetables; drain the tortellini into a colander and then add the tortellini to the skillet.
- Toss the tortellini with the vegetables.
- Sprinkle the mixture with the toasted sesame seeds as desired.
- Serve and enjoy!