Yield: Makes 6 servings
1 lb whole wheat spaghetti
2 tablespoons sesame oil, divided
11 oz plant protein "beefy" crumbles
4 cloves garlic, minced
1 large bunch bok choy, coarsely chopped
5 oz baby spinach
5 tablespoons Kikkoman Soy Sauce
2 tablespoons honey
2 tablespoons chili oil, plus more to taste
Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente. Set aside.
Meanwhile, in a large wok heat 1 tbsp. of sesame oil over medium-high heat. Add the "beef" crumbles to the wok and sauté for 5-6 minutes, or until starting to get crispy. Stir in the garlic and sauté 1-2 minutes, or until fragrant. Add the greens to the pan and sauté until wilted. Stir in the soy sauce, honey, and chili oil, to taste. When the pasta is done cooking, toss it into the wok with the vegetables. Serve warm with extra chili oil on the side.
Influencer Author: Joanne Bruno