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
Sweet & Sour Sauce
small garlic clove, minced
light brown sugar
apple cider vinegar
ground fresh ginger
button mushrooms, thinly sliced
carrot, thinly sliced diagonally
red bell pepper, thinly sliced
jalapeño pepper, seeded and thinly sliced
green onions, cut into 2-inch pieces
tofu fettucine, rinsed well
chopped fresh pineapple
Black sesame seeds, for garnish
In This Recipe
Make Sweet & Sour Sauce: In small bowl, whisk together all ingredients until smooth. Set aside.
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.
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.