Quick Veggie Stir Fry

Quick Veggie Stir-Fry

Quick Veggie Stir-Fry

45 minutes

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Details
  • Servings:   1
  • Vegan:   True
  • Dairy-Free:   True
  • Weight Watchers:   28 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 4 ounces whole-wheat thin spaghetti
  • 3 tablespoons grapeseed oil
  • 1/2 teaspoon dark sesame oil
  • 2 smashed cloves of garlic
  • 1 1/2 inches thick piece of ginger
  • 1/2 cup edamame
  • 1/2 onion, chopped in large pieces
  • 1 carrot, sliced with vegetable peeler
  • 1 head bok choi
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame seeds
  • red pepper flakes
Instructions

Set water to boil for thin spaghetti and cook

Set wok over medium-high heat and add grapeseed and sesame oils, garlic, ginger, and red pepper flakes if using. Cook until fragrant.

Add onions and toss into the flavored oil for two minutes.

If using the bok choi stems, add them at this point to the wok.

In the meantime, steam in the microwave the edamame for two minutes and set aside.

Add carrots, and continue stirring for a minute or two

Add soy sauce and black pepper to taste

Drain pasta and set aside

Stir in bok choi leaves, and edamame into wok

Toss the thin spaghetti with the vegetables, adding the sesame seeds, extra soy sauce and sesame oil to taste.

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