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

1. In small bowl, stir together broth, soy sauce and cornstarch; set aside.

2. 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.

3. Stir cornstarch mixture into vegetables. Cook, stirring constantly, until mixture thickens; remove from heat.

4. Add hot pasta; toss until well blended. Sprinkle with sesame oil and serve.

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