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Prep time
10 minutes
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Cook time
20 minutes
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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
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Ingredients
- Stir Fry
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1 tablespoon
olive oil
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2 teaspoons
sesame oil
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8 ounces
whole grain spaghetti
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8
baby portobello mushrooms, sliced
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3
large carrots, cut into matchsticks
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2
cloves garlic, minced
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2 cups
kale, shredded
- Sauce
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2 tablespoons
liquid aminos or soy sauce
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1 teaspoon
granulated sugar
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2 tablespoons
sesame oil
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1/2 teaspoon
ground ginger
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
hot sauce
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2 teaspoons
apple cider vinegar
Directions
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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.
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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.
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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.
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