2baby bok choy choppedkeep white parts separate from dark leafy green parts
½cupfresh Thai basil or regular basil leaves chopped
Instructions
Prepare pasta:
Bring 3 quarts water to a boil, salt if desired. Add pasta. Stir; reduce heat to a gentle boil. Cook 7-9 minutes or until desired doneness. While the pasta cooks, prepare the rest of the meal.
8 ounces pasta
Prepare the sauce:
In a bowl, whisk together coconut milk, soy sauce, brown sugar, and ground ginger. Set aside.
½ cup canned full fat coconut milk, 2 tablespoons low-sodium soy sauce, 1 ½ tablespoons brown sugar, ¼ teaspoon ground ginger
Cook veggies:
Heat 1 tablespoon oil in a large skillet over medium-high heat.
1 tablespoon olive oil
Add the chopped shallot, and cook until starting to brown, about 5 minutes. Add the carrots and the white parts of the bok choy to the hot skillet with the shallot, and cook another 5 minutes. Add the dark green leafy parts of the bok choy to the skillet with the other veggies, and cook until the leafy parts begin to wilt. Remove the cooked veggies from the skillet to a large bowl.
1 small shallot, ½ cup shredded carrots, 2 baby bok choy chopped
Add coconut milk mixture to the pan, and bring to a boil and stir until sauce thickens, about 1 minute. Remove from heat and stir in basil leaves.
½ cup fresh Thai basil or regular basil leaves chopped
Drain the cooked pasta in a colander, and rinse under hot water.
Stir sauce into the large bowl with the cooked veggies, and serve large spoonfuls of the veggie mixture over cooked pasta. Garnish with fresh bean sprouts if desired.