Asian Ginger Root Trenette Vegetable Stir Fry
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle’s Asian Ginger Root Trenette
1/3 cup soy sauce
3 tablespoons water
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon cornstarch
¼ teaspoon crushed red pepper flakes
¼ teaspoon dry mustard
2 tablespoons vegetable oil
1 lb. broccoli, cut into 1-inch florets
7 oz. shiitake mushrooms, stems removed & thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, finely chopped
3 scallions, thinly sliced, white/light green & dark green parts separated
1 tablespoon grated fresh ginger
Instructions:Â
- In a small bowl, whisk the soy sauce, water, rice wine, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large non-stick skillet, bring 1 inch of water to a rapid boil. Add broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Drain and set aside.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta.
- Meanwhile, add 2 tbsp. of oil to a skillet and heat over high heat. Add mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, or until mushrooms are browned and peppers softened. Add garlic, white/light green scallions, and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Return broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds.
- Toss the vegetables with the pasta. Garnish with dark green scallions. Serve and enjoy!