Soy-Sesame Vegetables with Penne
This Chinese inspired dish is packed with deliciousness. Garlic, ginger, soy sauce, and sesame oil are the core flavor of this dish. So you are a big fan of Chinese food overall, this dish won't disappoint you.
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | inch |
ginger
peeled and freshly minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
cilantro
freshly chopped, thin stems and leaves separated |
|
| 2 | each |
mushrooms, button
or cremini, sliced, about 1 cup |
|
| 2 | each |
celery stalks
halved lengthwise and sliced |
|
| 1 | medium |
carrots
or 2 small ones, peeled and cut into 1/4-inch cubes |
|
| 1 | medium |
potatoes
peeled and cut into 1/2-inch cubes |
|
| 1 ½ | tablespoons |
soy sauce, tamari
or as needed |
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
hot chili pepper oil
or as needed, optional |
*
|
| 4 | cups |
stock
vegetable or any broth, or water |
|
| 4 | ounces |
pasta, penne
or any pasta or noodles you prefer, whole wheat |
|
| ½ | tablespoon |
rice vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | inch |
ginger
peeled and freshly minced |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 59 | ml |
cilantro
freshly chopped, thin stems and leaves separated |
|
| 2 | each |
mushrooms, button
or cremini, sliced, about 1 cup |
|
| 2 | each |
celery stalks
halved lengthwise and sliced |
|
| 1 | medium |
carrots
or 2 small ones, peeled and cut into 1/4-inch cubes |
|
| 1 | medium |
potatoes
peeled and cut into 1/2-inch cubes |
|
| 23 | ml |
soy sauce, tamari
or as needed |
|
| 5 | ml |
sesame oil
|
|
| 2.5 | ml |
hot chili pepper oil
or as needed, optional |
*
|
| 946 | ml |
stock
vegetable or any broth, or water |
|
| 115.6 | ml/g |
pasta, penne
or any pasta or noodles you prefer, whole wheat |
|
| 7.5 | ml |
rice vinegar
|
|
Directions
In a large saucepan or a dutch oven, heat the oil over medium-high heat until hot.
Add the garlic, ginger, scallions, and thin cilantro stems, stirring constantly, and cook for about 40 seconds until very fragrant.
Add the mushrooms, and cook for about 3 to 5 minutes, or until the mushrooms are soft, and partially browned.
Add the celeries, carrots, and potatoes, and cook for about 2 minutes.
Add the soy sauce, sesame oil and hot chili oil if using, stirring often, and cook for another 3 to 4 minutes until heated through and vegetables just start to become tender.
Pour the broth or water into the saucepan, bring to a boil.
Add the pasta in, cover and cook for about 10 minutes or until the pasta is done and most of the broth or water has been absorbed.
Stir once or twice, and check if it seems too dry, add a bit more broth or water to prevent the bottom from burning.
Stir in the cilantro leaves until well combined.
Serve warm with a light vegetable salad if needed.
