Now that all of the Halloween sugar is behind us, let’s move on to a healthy, veggie-filled dinner idea.  This Simple Stir-Fry is great on nights when you have some vegetables you need to use up or you’re in the mood for comfort food without the guilt.  This version has asparagus, broccoli, water chestnuts, carrots and mushrooms but you can get creative and add or subtract what you like.
Simple Stir-Fry
serves 4
Ingredients:
1 lb. whole grain spaghetti
1 1/2 Tb. coconut oil
1/2 small bunch asparagus, cut diagonally into 2″ pieces
1 bunch broccolini, cut into 2″ pieces
2 large carrots, cut into thin strips
1 (8oz.) can water chestnuts
2 C. shittake mushrooms, sliced
1 (1″) piece fresh ginger, grated
2 garlic cloves, minced
1/4 C. tamari or soy sauce
3 Tb. black bean sauce
1 Tb. agave nectar
1 Tb. sesame oil
1 Tb. sesame seeds
Directions:
1.  Bring a large pot of water to a boil.  Cook pasta until al dente.  Drain.
2.  Meanwhile, heat oil in a large wok or skillet over high heat.  Add asparagus, broccolini, carrots, water chestnuts and mushrooms.  Next, stir in the ginger and garlic.  Cook for 2 minutes while stirring.
3.  In a small bowl, whisk together tamari/soy sauce, black bean sauce, agave nectar and sesame oil.
4.  Toss the pasta with the sauce and add all of it back into the skillet with the vegetables.  Sprinkle with sesame seeds.
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Simple Stir-Fry
 
Ingredients
  • 1 lb. whole grain spaghetti
  • 1½ Tb. coconut oil
  • ½ small bunch asparagus, cut diagonally into 2" pieces
  • 1 bunch broccolini, cut into 2" pieces
  • 2 large carrots, cut into thin strips
  • 1 (8oz.) can water chestnuts
  • 2 C. shittake mushrooms, sliced
  • 1 (1") piece fresh ginger, grated
  • 2 garlic cloves, minced
  • ¼ C. tamari or soy sauce
  • 3 Tb. black bean sauce
  • 1 Tb. agave nectar
  • 1 Tb. sesame oil
  • 1 Tb. sesame seeds
Instructions
  1. Bring a large pot of water to a boil.  Cook pasta until al dente.  Drain.
  2. Meanwhile, heat oil in a large wok or skillet over high heat.  Add asparagus, broccolini, carrots, water chestnuts and mushrooms.  Next, stir in the ginger and garlic.  Cook for 2 minutes while stirring.
  3. In a small bowl, whisk together tamari/soy sauce, black bean sauce, agave nectar and sesame oil.
  4. Toss the pasta with the sauce and add all of it back into the skillet with the vegetables.  Sprinkle with sesame seeds.

3 Comments

  1. This is the recipe that I’m sure my husband will love. I will buy all the ingredients given here and I will try to cook this one. I wish I can cook this one right and delicious. Can you also post a stir fry sauce recipe? Thank you and Keep sharing!.

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