Wok & Roll
Garlicky Pasta Stir-Fry with Asian Vegetables Finished in Soy Sauce
30 minutes
Serves 4
DinnerItalianDairy-freeNut-freeShellfish-freeLow SodiumLow Carb
Herb's take
Where East meets West, pasta gets a wok-sidekick and garlic takes the lead. Get ready for a lesson in high-heat stir-frying and the science of flavor layering, no passport required.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, about 1-2 minutes less than the package directions. Drain, reserving 1/2 cup of pasta water.
- 02While the pasta cooks, prep all your vegetables for fast stir-fry action.
- 03Heat a wok or large nonstick skillet over high heat. Add the vegetable oil and swirl to coat.
- 04Add the chopped garlic and red pepper flakes. Stir-fry for 30 seconds until fragrant but not browned.
- 05Toss in the carrots, mushrooms, and bell pepper. Stir-fry for 2-3 minutes until just tender.
- 06Add the bok choy and half the scallions. Stir-fry for another 1-2 minutes until the greens wilt.
- 07Add the drained pasta to the wok with the vegetables. Pour in the soy sauce and sesame oil. Toss to combine, adding a splash of reserved pasta water if the mixture looks dry.
- 08Remove the pan from heat. Stir in rice vinegar and half the cilantro. Taste and adjust seasoning if needed.
- 09Divide among bowls. Garnish with remaining scallions and cilantro, and serve immediately.
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