Sauteed Veggies

Ingredients

• 1/3 cup soy sauce
• 2 tablespoons liquid honey
• 2 tablespoons rice vinegar
• 1 garlic clove, minced
• 1 teaspoon sesame oil (optional)
• 1/4 teaspoon ground ginger
• 3 tablespoons canola oil
• 1 small onion, chopped
• 2 cups broccoli florets
• 4 small zucchini, peeled and cut in half on the lenght, then sliced in 1/4 inch slices (500 g in total)
• 1 red bell pepper, seeded and sliced
• 1 cup green beans, trimmed, cut in 1-inch pieces (150 g in total)
• 1 cup arugula, chopped (125 g in total)
• 1 cup bok choy or celery, cut in thick slices (125 g in total)
• 1/2 lb fine pasta, cooked (angel hair)
• 2 tablespoons sesame seeds, grilled

Directions

1. 1

   In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.

2. 2

   In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.

3. 3

   Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.