Quick Veggie Stir-Fry


Photo: Adriana
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Ingredients

4 ounces whole-wheat thin spaghetti
3 tablespoons grapeseed oil
1/2 teaspoon dark sesame oil
2 smashed cloves of garlic
1 1/2 inches thick piece of ginger
1/2 cup edamame
1/2 onion, chopped in large pieces
1 carrot, sliced with vegetable peeler
1 head bok choi
3 tablespoons soy sauce
2 teaspoons sesame seeds
red pepper flakes

Preparation

1
Set water to boil for thin spaghetti and cook
2
Set wok over medium-high heat and add grapeseed and sesame oils, garlic, ginger, and red pepper flakes if using. Cook until fragrant.
3
Add onions and toss into the flavored oil for two minutes.
4
If using the bok choi stems, add them at this point to the wok.
5
In the meantime, steam in the microwave the edamame for two minutes and set aside.
6
Add carrots, and continue stirring for a minute or two
7
Add soy sauce and black pepper to taste
8
Drain pasta and set aside
9
Stir in bok choi leaves, and edamame into wok
10
Toss the thin spaghetti with the vegetables, adding the sesame seeds, extra soy sauce and sesame oil to taste.

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Yield:

1 servings

Added:

January 26, 2011

Creator:

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