Rigatoni with saucy stir-fried lamb and asparagus from The Chinese Way: Classic Techniques, Fresh Flavors (page 183) by Betty Liu

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any large textured pasta such as fusilli or cavatappi for rigatoni pasta.

  • Katie on April 21, 2026

    Delicious and surprisingly easy on a weeknight. A couple mods I made: 1. Used a full pound of asparagus. I definitely wouldn’t do less especially if it’s the main vegetable with the meal. 2. I used strozzapreti and I think this would work well with any short pasta. 3. Added cilantro and mint since I had them around. I liked it. 4. Added a little dark soy for color. Not necessary but would do again.

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