No time to prep a pile of veggies? Substitute bean sprouts and a bag of slaw for the matchstick-cut veg and cabbage. Because the pasta will absorb some sauce, undercook it by 2 minutes, then rinse in cold water and drain. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org. 

Time: 30 minutes 

Serves: 4 

Ingredients 

  • 2 Tbs. reduced-sodium soy sauce
  • 1 Tbs. oyster sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. molasses or brown sugar
  • 1 scallion, cut into matchsticks
  • 1 Tbs. + 1 Tbs. peanut oil
  • 8 shiitake mushroom caps, sliced
  • 3 cups matchstick-cut vegetables
  • 3 cups shredded napa or green cabbage
  • 3 cups al dente cooked whole wheat spaghetti

Instructions

  1. Whisk together the soy sauce, oyster sauce, Worcestershire sauce, and molasses. (Optional: Soak the scallions in ice water until they curl.)
  2. In a large nonstick pan over medium-high heat, heat 1 Tbs. of the oil until shimmering. Stir-fry the mushrooms until browned in spots, 2–3 minutes. Remove from the pan.
  3. Add the remaining 1 Tbs. oil. Stir-fry the vegetables and cabbage until hot and charred in spots, 2–3 minutes.
  4. Return the mushrooms to the pan and add the spaghetti. Drizzle the sauce over the pasta and stir-fry until hot, 1–2 minutes. Top with the scallions. 

Nutrition Information 

Per serving (1 ½ cups): 

  • Calories: 300 

  • Total fat: 9 g 

  • Sat fat: 1.5 g 

  • Carbs: 50 g 

  • Fiber: 8 g 

  • Total sugar: 9 g 

  • Added sugar: 1 g 

  • Protein: 10 g 

  • Sodium: 500 mg 

Spring & Summer Vegetables cover

Booklet

Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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