Ingredients

• 1/4 cup vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon cornstarch
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 4 tablespoons olive oil
• 3 cups cooked penne pasta
• 2 onions, sliced
• 2 carrots, sliced thin
• 1 red bell pepper, julienned
• 1 cup broccoli floret
• 1/4 teaspoon dark sesame oil
• 2 scallions, minced

Instructions

1. In a small bowl combine vegetable stock, soy sauce, balsamic vinegar, cornstarch, garlic& ginger; set aside.

2. Heat 1 teaspoon olive oil in a wok or large sauté pan.

3. Sauté pasta for 2 minutes.

4. Pour into a bowl and set aside.

5. Heat remaining olive oil and sauté shallots, carrots, red bell pepper and broccoli for 5 minutes.

6. Add sauce and stir 2 minutes, until thickened.

7. Add pasta, sesame oil and scallions.

8. Toss and serve.