-
Prep time
10 minutes
-
Cook time
20 minutes
-
Serves
4
Author Notes
Chinese take out used to be a weekly occasion in my house. Now that I like to cook, I'd rather be in control of the ingredients. This dish is easy to make in a flash, particularly once the sauce ingredients are stocked in the pantry. The vegetables are interchangeable, making this the perfect opportunity to clean out the refrigerator. —Laura Dembowski
Ingredients
- Stir Fry
-
1 tablespoon
olive oil
-
2 teaspoons
sesame oil
-
8 ounces
whole grain spaghetti
-
8
baby portobello mushrooms, sliced
-
3
large carrots, cut into matchsticks
-
2
cloves garlic, minced
-
2 cups
kale, shredded
- Sauce
-
2 tablespoons
liquid aminos or soy sauce
-
1 teaspoon
granulated sugar
-
2 tablespoons
sesame oil
-
1/2 teaspoon
ground ginger
-
1/2 teaspoon
freshly ground black pepper
-
1/2 teaspoon
hot sauce
-
2 teaspoons
apple cider vinegar
Directions
-
Bring water to a boil in a medium stock pot. Once boiling, add the pasta and cook according to package instructions. When the pasta is done, drain it and set aside.
-
Set the pot over medium high heat and allow any excess water to cook off. Add the olive and sesame oils, followed by the mushrooms, carrots, and garlic. Sauté about 5 minutes until beginning to brown. Add the kale and sauté 2 minutes more. Add the pasta back to the pot.
-
Make the sauce. In a small bowl, stir together the soy sauce, sugar, oil, ginger, pepper, hot sauce, and vinegar. Pour into the pot and stir to combine. Cook about 2 minutes until the sauce has thickened. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave about 1 minute.
See what other Food52ers are saying.