Stir-fried Linguini with Broccoli and Baby Bellas

Stir-fried Linguini with Broccoli and Baby Bellas

There are two great articles in the news today that further inspired me in my quest to eat less meat & dairy and more fresh fruits & vegetables. One, on the benefits of fruits & veggies to your health and the other on the costs of the meat & dairy industries, even the small-scale local versions, to the environment.

This stir-fried linguini with broccoli and baby bellas is a great crowd-pleaser where everyone is too busy slurping down noodles to even think to miss meat or dairy.

Serves 4
Ingredients:
1/2 box linguini
2 cups broccoli
1/2 cup julienne-cut carrots
2 cups sliced baby bella mushrooms
1 sliced onion
2 diced scallions
1/4 cup finely chopped cilantro

For the sauce:
2 garlic cloves minced
2 tbsp olive, canola or peanut oil
2 tbsp sesame oil
2 tbsp tomato paste
2 tbsp hoisin
1 tbsp hot chili sauce
2 tbsp creamy, natural peanut butter
2 tbsp soy sauce
2 tbsp agave nectar

Directions:
Whisk all ingredients of the sauce together in a medium mixing bowl and set within reach.
Cook linguine in boiling water according to package instructions.
Preheat a wok over medium-high heat and when hot, add a 1/4 of the sauce, the onion and garlic and stir a couple of times.  And the broccoli, carrots and another 1/4 of the sauce, stirring as vegetables are softening.  Once the broccoli is beginning to give a little, add the mushrooms and another 1/4 of the sauce.  Once the noodles are ready and drained, add them to the wok directly with the remaining sauce.  Toss in the scallions with tongs, top with the cilantro and serve.