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Soy-Sesame Vegetables with Penne

 
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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

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 717g (25.3 oz)
Amount per Serving
Calories 34730% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2341mg 98%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 18%
Sugars g
Protein 33g
Vitamin A 108% Vitamin C 23%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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