Asian Veggies with Pasta

Asian Veggies with Pasta

For an Asian- inspired dinner I made this side dish that was pretty easy and tasty. It could also be a vegetarian main dish with the addition of nuts or tofu for protein. I cooked the pasta ahead of time so I just had to reheat it and toss it in once the veggies were ready. Made it easier with company over. The veggies I used were partially chosen because I had them on hand. Feel free to add or subtract other veggies based on what you have and what you like.

Asian Veggies with Pasta

8-12 oz. angel hair pasta- I used whole wheat

oil

1 onion, chopped

1 leek, trimmed, sliced and washed well

2 carrots, peeled and cut into “sticks”

2 c. chopped cabbage

1 c. sliced celery

1-2 c. chopped sweet peppers- I had mini sweet peppers and sliced them into rings

2 c. kale, washed, blanched and chopped

1 can straw mushrooms, drained

1/4 c. vegetarian oyster sauce*

1/4 c. sweet and sour sauce

soy sauce to taste

a handful of cashews, optional

Cook pasta according to package directions and set aside. It’s personal preference but I broke the angel hair pasta in half  to make it easier to eat. Heat oil in wok and stir-fry onions and leeks until wilted. Add carrots and cabbage and stir-fry 2 more minutes. Add celery and cook another 2-3 minutes then add the peppers, mushrooms and kale and stir-fry until veggies are heated through.  Add hot pasta and sauces and heat through adjusting seasonings to your own taste.  Sprinkle with cashews, if using. Serves 4-6.

* Vegetarian Oyster Flavored Sauce is available at Asian markets and some grocery stores. If you can’t find it you can use hoisen sauce instead.

Veggies in a hot wok

Ready to add the pasta