Ponzu Vegetable Stir-Fry over Linguine

We love our summer farm share but it’s definitely a challenge getting through all the vegetables each week, We make a lot of stir-fries and often eat them over rice. Today I experimented with this recipe for some variety and it turned out to be a nice change.

Please keep in mind when making any stir-fry that you can pretty much put in whatever vegetables you want. The ones used in this recipe were vegetables that we had and were trying to use up.

Ponzu sauce is a 5-flavor seasoning. It gives the vegetables a sweet, sour, bitter, salty, and savory / umami flavor that makes them more interesting.

Ingredients:

1 12 oz package of linguine*
5 garlic scapes, chopped
1 scallion, chopped
1 small head of bok choy, chopped and rinsed
1 cup of sugar snap peas, trimmed
1 cup of purple cabbage, chopped
1 medium zucchini, chopped
1 carrot, chopped
1 TBSP butter
2 TBSP olive oil
2 TBSP Ponzu sauce
Salt and Pepper, to taste
manchego cheese (optional)

Directions:

1. Cook the linguine according to package directions.

2. Heat 1 TBSP olive oil in large skillet over medium high heat.

3. Add the chopped vegetables, ponzu sauce, salt and pepper. Mix well and cover.

4. Reduce heat to medium and stir frequently until vegetables are desired texture, approximately 8 -10 minutes.

5. Drain and rinse linguine and return to pot. Add 1 TBSP olive oil and 1 TBSP butter, salt and pepper to taste and stir over medium low heat until butter is melted.

6. Serve vegetables over the linguine and top with shredded manchego if desired.

   *We used a lentil/rice blend for this recipe. It didn’t taste significantly different from white or wheat flour pasta and has more protein.

   Also, 1 package of linguine is technically 6 servings. We made half the package and didn’t have much pasta left over but did have a lot of vegetables left, which is why I recommended making the whole package, especially if you like to cook once and have leftovers.