Vegetable Stir-Fry

While the pasta cooks, steam the edamame in a microwave-safe bowl for two minutes and set aside.

Ingredients

240 mL of Edamame

Equipment

Microwave-Safe Bowl

Heat the grapeseed oil and sesame oil in a wok over medium-high heat. Add the minced garlic, grated ginger, and red pepper flakes, sautéing until fragrant.

Ingredients

15 mL of Grapeseed Oil

15 mL of Sesame Oil

2 cloves of Garlic

15 mL of Ginger

2½ mL of Red Pepper Flakes

1¼ mL of Black Pepper

5 mL of Sesame Seeds

Equipment

Wok

Grater

Add the sliced onions to the wok and stir-fry for two minutes. If using bok choy stems, add them now and cook until slightly tender.

Ingredients

1 piece of Onion

475 mL of Bok Choi

Equipment

Wok

Spatula

Toss in the sliced carrots and continue to stir-fry for another two minutes.

Ingredients

240 mL of Carrots

Equipment

Wok

Stir in the bok choy leaves, steamed edamame, soy sauce, and black pepper, cooking until the leaves are wilted.

Ingredients

240 mL of Edamame

2½ mL of Red Pepper Flakes

2½ mL of Black Pepper

30 mL of Soy Sauce

Equipment

Wok

Add the drained spaghetti to the wok, tossing everything together with additional sesame seeds, soy sauce, and sesame oil to taste before serving.

Ingredients

240 mL of Spaghetti

15 mL of Sesame Oil

5 mL of Sesame Seeds

15 mL of Soy Sauce

Equipment

Wok

Tongs