Categories: Pasta, Vegetarian
Ingredients
- 1 cup vegetable broth (or use chicken broth)
- 3 Tbs soy sauce
- 1 Tbs cornstarch
- 8 oz vermicelli, uncooked
- 2 Tbs olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, pressed
- 1-1/2 cups fresh broccoli florets
- 2 medium carrots, sliced
- 1-1/2 cups bok choy, thinly sliced
- 1-1/2 cups sliced fresh mushrooms (about 4 oz)
- 1 cup red bell pepper, thinly sliced
- 2 green onions, sliced
- Sesame oil (optional, but wonderful in this!)
Directions
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In small bowl, stir together broth, soy sauce and cornstarch; set aside.
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Meanwhile, in large skillet or wok over medium-high heat, heat olive oil (but don’t let it smoke). Add onion, broccoli and carrots; stir-frying about 3 minutes. Add bok choy, mushrooms, red bell pepper, onion and garlic; stir-fry 3 minutes or until tender.
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Stir cornstarch mixture into vegetables. Cook, stirring constantly, until mixture thickens; remove from heat.
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Add hot pasta; toss until well blended. Sprinkle with sesame oil and serve.