Weekdays are hectic by nature, but when coupled with the work busy season and life’s little curveballs, it is hard to picture myself spending much time in the kitchen. At the same time, stress brings out comfort food cravings. This ten-minute veggie stir-fry with whole-wheat thin spaghetti hits the spot: the comfort of pasta and that feel of fast food coupled with whole grains, veggies, and healthy fats. Keeping the preparation meatless makes it even faster to put together. This is not a recipe – more like a method to adapt to your favorite vegetables and Asian condiments.
The Hardware
- Wok or large fry pan
- A pot to boil pasta – anything 3 quart or larger would do.
- Kitchen tongs
- Colander
Get your water to boil and place the wok over medium-high heat. Add to the work about three tablespoons of grapeseed oil and a teaspoon of sesame oil for flavor. I’m hooked on grapeseed oil – not only it is great for cooking due to its high smoking point and neutral flavor, it is also higher in omega-6 and vitamin E than olive oil. To the warming oil add a piece of ginger or two (at least 1/2″ thick) and two smashed clove of garlic and let them cook until fragrant.
While that’s taking place, cut an onion in half and chop it in big slices, separating the layers before getting them to hit the oil. Toss the onions in the flavored oil – they will soften while the spaghetti boils. Slice carrot with a vegetable peeler, adding them to the wok as you go. At this point, season the stir-fry with soy sauce and black pepper to taste. Steam about 1/2 cup of edamame (I used frozen) in either a steamer over the boiling pasta or the microwave oven. Rough-chop bok choi leaves and wait to add them until you are ready to drain the pasta so they don’t wilt too much. After draining the pasta, add it to the work, along with the edamame and toss with the cooked vegetables and toasted sesame seeds.
Remember to fish out the pieces of ginger and garlic, unless you don’t mind taking that pungent bite!
Quick Veggie Stir-Fry
