Author Notes
What’s your go-to dish when you want to make a meal using just one pot? Truth be told, there aren’t many one pot meals in my household. Culinary school taught me a lot of things, but primarily, how to dirty up a lot of dishes, and quickly. For most of the second-year classes at my school, a team of dishwashers did our dishes. This was far too easy to get used to. At home, my husband washes all of my dishes. #husbandoftheyear.
When I think of one-pot meals, I immediately reach for my wok. It’s been a faithful friend in times of produce overabundance. It also reliably produces a very fast meal, and it’s simple to make little more than a huge pile of veggies taste great. —foxeslovelemons
Ingredients
- Sweet & Sour Sauce
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1
small garlic clove, minced
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3 tablespoons
water
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2 tablespoons
pineapple juice
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1 tablespoon
light brown sugar
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2 teaspoons
apple cider vinegar
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2 teaspoons
ketchup
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2 teaspoons
soy sauce
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1 teaspoon
cornstarch
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1 teaspoon
ground fresh ginger
- Stir-Fry
-
2 tablespoons
olive oil
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6
button mushrooms, thinly sliced
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1
carrot, thinly sliced diagonally
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1/2
red bell pepper, thinly sliced
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1/2
jalapeño pepper, seeded and thinly sliced
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2
green onions, cut into 2-inch pieces
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8 ounces
tofu fettucine, rinsed well
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1/4 cup
chopped fresh pineapple
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Black sesame seeds, for garnish
Directions
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Make Sweet & Sour Sauce: In small bowl, whisk together all ingredients until smooth. Set aside.
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Make Stir-Fry: In large skillet or wok, heat oil over medium-high heat until very hot. Add mushrooms, carrot, red pepper and jalapeño. Cook 3 to 4 minutes or until vegetables are tender-crisp, stirring frequently.
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Add onions, fettuccine, pineapple and Sweet & Sour Sauce. Bring to boil, then reduce heat to medium. Cook 2 minutes or until sauce thickens and noodles are warmed through, stirring frequently.
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Serve garnished with sesame seeds.
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