Ingredients
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1/4 cup vegetable stock
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1 tablespoon soy sauce
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1 tablespoon balsamic vinegar
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1 tablespoon cornstarch
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2 garlic cloves, minced
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1 tablespoon freshly grated ginger
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4 tablespoons olive oil
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3 cups cooked penne pasta
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2 carrots, sliced thin
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1 red bell pepper, julienned
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1/4 teaspoon dark sesame oil
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2 scallions, minced
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2 onions, sliced
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1 cup broccoli floret
Instructions
- In a small bowl combine vegetable stock, soy sauce, balsamic vinegar, cornstarch, garlic& ginger; set aside.
- Heat 1 teaspoon olive oil in a wok or large sauté pan.
- Sauté pasta for 2 minutes.
- Pour into a bowl and set aside.
- Heat remaining olive oil and sauté shallots, carrots, red bell pepper and broccoli for 5 minutes.
- Add sauce and stir 2 minutes, until thickened.
- Add pasta, sesame oil and scallions.
- Toss and serve.