Ingredients

1 Pound Pasta, small pasta shapes like Bowties

3 Tablespoons Canola Oil

2 Tablespoons Chopped Garlic

2 Tablespoons Chopped Fresh Ginger

1 Cup Grape Tomatoes, cut in half

1 Bunch Bok Choy, sliced in 1" pieces, (about 2 cups)

3 Large Carrots, peeled and diced

2 Tablespoons Light Brown Sugar

1/4 Cup Soy Sauce, or more if needed

1/4 Cup Thai Basil, chopped fine

To Serve:

1/2 Cup Italian Parsley, chopped fine

3 Tablespoons Toasted Sesame Seeds

1 Tablespoon Toasted Sesame Oil

1 Tablespoon Lemon Zest

Salt and Pepper to Taste

Preparation

  1. Cook the pasta and set aside.
  2. In a large skillet or wok on high heat, heat the canola oil. Add the chopped garlic and ginger and stir fry just until fragrant; about 30 seconds.
  3. Add the next 6 ingredients and stir fry for about 5 minutes.
  4. Add the reserved cooked pasta and toss with the vegetables. Add more soy sauce if too dry.
  5. Remove from the heat and transfer to a large serving bowl; serve warm or room temperature.
  6. JUST BEFORE SERVING: Toss with Italian parsley, toasted sesame seeds, sesame oil and lemon zest. Add salt and pepper to taste.