3clovesGarlic, chopped or minceduse more if you like
1tbspMinced ginger
1/2Medium red onion, thinly sliced
2cupsSliced mushroomsshiitake or crimini
1Medium carrot, julienned
3cupsBrocolliabout two heads
Method
Prepare the Pasta:
Cook the soybean pasta according to the package instructions. Typically, this involves boiling for 4-5 minutes. Once cooked, drain, rinse, and set aside.
Prep the Vegetables:
Chop the broccoli and kale. Allow them to sit for 45 minutes before use to enhance their flavor and texture.
Sauté the Aromatics and Vegetables:
Heat 1 tablespoon of avocado or olive oil in a large skillet over medium heat. Add the garlic, ginger, red onion, mushrooms, and carrots. Sauté for about 5 minutes, stirring frequently, until the vegetables are slightly softened.
Add the chopped broccoli and kale to the skillet. Continue sautéing for an additional 5-10 minutes, until the kale has wilted and the vegetables are tender.
Combine and Season:
Add the soybean pasta to the skillet. Toss everything together until well combined.
Drizzle with Korean BBQ sauce to taste, stirring to ensure the sauce evenly coats all the ingredients.
Serve and Store:
Sprinkle with sesame seeds if desired, and serve hot. This recipe yields four servings.