Quick Veggie Stir-Fry
By: Adriana Angelet
Published: Wednesday, January 26, 2011 - 2:02am

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.