This dish is very colorful, but you could easily substitute whatever vegetables you have available. Be sure to mix very thoroughly before serving to ensure the sauce is well distributed.
8 oz. whole-wheat spaghetti
2 c. frozen edamame (shelled soybeans)
4 scallions, thinly sliced
1/4 c. oyster sauce or vegetarian “oyster” sauce
1/4 c. rice wine
3 T reduced-sodium soy sauce
2 t sesame oil
2 T canola oil
2 medium carrots, cut into matchsticks
1 zucchini, cut into matchsticks
10 oz. package sliced mushrooms
Cook the pasta and edamame in a large pot of boiling water for 8-10 minutes, and drain. Whisk scallions, oyster sauce, rice wine, soy sauce, and sesame oil in a small bowl. Heat canola oil in a large nonstick skillet over high heat. Add carrots, zucchini, and mushrooms and cook, stirring often, until softened, about 10 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.
-Adapted from Eating Well