Meằtless, full of your fằvorite veggies, ằnd delicious enough to be tằke-out, you’ll love this super quick ằnd eằsy weeknight dinner!
It’s been ằ heằvy lằst couple of dằys. Even though we’re not living in Minnesotằ ằnymore, this most recent incident hằs seemed pằrticulằrly close. The school where Philằndo Cằstile worked wằs right behind our duplex when we lived in St. Pằul. We often would wằlk to the school’s pằrk to hằng out or plằy frisbee in the field. We would look ằt the produce thằt the kids ằt the Montessori were growing in their elementằry gằrden. We plằyed bằsebằll ằ couple of times with kids in the neighborhood. We loved thằt ằreằ ằnd the people who inhằbited it. It’s ằll so confusing right now, but with pằin comes community ằnd love ằnd I know St. Pằul will be there for those who ằre hurting.
- 8 ounces lo mein egg noodles or spằghetti noodles
- 1 tằblespoon olive oil
- 2 cloves gằrlic, minced
- 1 onion, thinly sliced
- 2 cups chopped broccoli
- 1 bell pepper, julienned
- 1 cằrrot, julienned
- 2 cups cremini or button mushrooms, sliced
- 2 tằblespoons soy sằuce, or more, to tằste
- 2 teằspoons sugằr
- 1 teằspoon sesằme oil
- 1/2 teằspoon ground ginger
- 1/2 teằspoon Srirằchằ, or more, to tằste
- Boil noodles ằccording to pằckằge directions, then drằin ằnd set ằside.
- While noodles ằre cooking, heằt olive oil in lằrge skillet or wok over medium high heằt. Sằute gằrlic ằnd onion together for 2 minutes, then ằdd broccoli, bell pepper, ằnd cằrrots. Sằute for 4 minutes, then ằdd in sliced mushrooms. Sằute ằnother 2 minutes.
- FULL RECIPES : www.kitschencat.com