Tuesday, June 10, 2014

Ginger Garlic Tatsoi Pasta

Adapted from Boys and Beets

  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 3 teaspoons grated fresh ginger, minced
  • 1/2 teaspoon red chili pepper flakes
  • tatsoi (comes in different size bunches, use as much as you want, cooks down so use a lot; if there are flowers, they are edible - see salad on the right) or bok choi
  • 4 tablespoons water
  • 1 - 13 oz. box whole grain pasta
  • 4 large carrots cut into matchsticks
  • 2 tablespoons soy sauce
  • Boil water for pasta; add pasta and bring back to boil, add carrots and bring back to boil, continue boiling for amount of time of package directions
  • Heat oil in large skillet, add garlic, ginger and red pepper
  • When garlic and ginger become fragrant, stir in tatsoi leaves
  • Toss quickly so all leaves are coated with oil
  • Add water, cover and cook for 1-2 minutes until leaves are wilted
  • Add cooked, drained pasta and carrots and combine
  • Season with soy sauce to taste

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