STIR-FRY VEGGIE PASTA WITH PEANUT SAUCE
2 Tbsp. canola, peanut or
sunflower oil (not olive oil)* 1 medium onion, sliced 2-3 cloves garlic
1 1-inch piece of ginger, peeled 2-3 cups broccoli florets 2-3 cups carrots, peeled 5-6 ounces spaghetti *Olive oil’s smoke point is too low for stir-fry.
For the sauce: 4 Tbsp. peanut butter 2-4 Tbsp. soy sauce (to taste) 3 Tbsp. honey or mirin (see “Cook’s Notes”) 1 Tbsp. sesame oil Squeeze of lime (to taste) Splash of water, if needed to thin
1/4 cup peanuts, crushed 1/4 cup green onions or fresh coriander,
Serves two. (Doubles easily.) Prep veggies and set aside in separate piles: Slice onion. Slice or julienne carrots. Cut florets from broccoli head; halve larger florets. Coarsely mince garlic and ginger. (For faster and moreeven cooking and to preserve color, parboil carrots and broccoli in adequate water for 2-3 minutes first. Drain and set aside.)
Combine sauce ingredients in a small bowl; taste and adjust all ingredients to your liking. (The sauce will thicken a bit when poured into the hot pan, and the pasta will absorb some liquid.) Cook pasta, drain, and set aside. Heat a very large saute pan or wok over medium-high heat. Add vegetable oil, and heat until shimmering. Add onions, and stir-fry for 1 minute or less. Add garlic and ginger, and stir-fry briefly, until fragrant. Quickly add parboiled broccoli, and stir-fry 1-2 minutes. Add carrots, and cook another 1-2 minutes. Add cooked pasta to pan, and toss to mix. Pour in sauce, stirring/tossing to evenly coat veggies and noodles. Turn off heat; remove pan. If sauce looks too thick or grainy, add a splash of water and toss. Serve immediately. Garnish with crushed peanuts, fresh coriander or sliced spring onions, if you have them.
PREPARATION: UNDERWAY OR AT ANCHOR TIME: 45 MINUTES DIFFICULTY: EASY