Ingredients;
8 ounces Linguine
3 Tbsp. Asian stir fry oil
2 cloves garlic, minced
2 cups whole sliced mushrooms, (I used Giorgio Mushrooms)
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup baby peas
2 cups French string beans
3 cups baby spinach
For THE SAUCE
4 Tbsp. reduced sodium soy sauce (feel free to add more to your liking)
2 teaspoons sugar
1 Tbsp. stir fry oil
1/2 teaspoon ground ginger
1 Tbsp. Sirach, or more, if you like it hot!
Directions;
In a small bowl whisk together soy sauce, sugar, oil, ginger and Sriracha and set aside. In a large pot of boiling water cook your linguine according to package instructions and drain well and set aside. Heat stir fry oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper and carrots. Continue to cook while stirring frequently, until tender, about 3-4 minutes. Stir in baby peas and spinach until the spinach has wilted about 2-3 minutes. Stir in linguine and soy sauce mixture, and gently toss to combine.
Serve immediately.