Soy-Sesame Vegetables with Penne

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 1/2 inch ginger peeled and freshly minced
• 1 each scallions
• spring or green onions sliced
• 1/4 cup cilantro freshly chopped
• thin stems and leaves separated
• 2 each mushrooms
• button or cremini
• sliced
• about 1 cup
• 2 each celery stalks halved lengthwise and sliced
• 1 medium carrots or 2 small ones
• peeled and cut into 1/4-inch cubes
• 1 medium potatoes peeled and cut into 1/2-inch cubes
• 1 1/2 tablespoons soy sauce
• tamari or as needed
• 1 teaspoon sesame oil
• 1/2 teaspoon hot chili pepper oil or as needed
• optional
• 4 cups stock vegetable or any broth
• or water
• 4 ounces pasta
• penne or any pasta or noodles you prefer
• whole wheat
• 1/2 tablespoon rice vinegar

Instructions

1. In a large saucepan or a dutch oven, heat the oil over medium-high heat until hot.
2. Add the garlic, ginger, scallions, and thin cilantro stems, stirring constantly, and cook for about 40 seconds until very fragrant.
3. Add the mushrooms, and cook for about 3 to 5 minutes, or until the mushrooms are soft, and partially browned.
4. Add the celeries, carrots, and potatoes, and cook for about 2 minutes.
5. Add the soy sauce, sesame oil and hot chili oil if using, stirring often, and cook for another 3 to 4 minutes until heated through and vegetables just start to become tender.
6. Pour the broth or water into the saucepan, bring to a boil.
7. Add the pasta in, cover and cook for about 10 minutes or until the pasta is done and most of the broth or water has been absorbed.
8. Stir once or twice, and check if it seems too dry, add a bit more broth or water to prevent the bottom from burning.
9. Stir in the cilantro leaves until well combined.
10. Serve warm with a light vegetable salad if needed.