1tablespooncornstarch + 1 tablespoon water(whisk together to make a slurry)
2tablespoonscanola oil
2teaspoonsjarred minced garlic
1teaspoonjarred minced ginger
1cup(about 6oz) sliced zucchini
8ozsliced mushrooms
pinchred pepper flakes
fresh basil leaves for garnish
Instructions
Cook linguine noodles according to package directions
In the meantime, in a small bowl whisk together pineapple juice, soy sauce, vinegar, Sriracha and cornstarch slurry
In a large heavy bottomed skillet heat oil
Add veggies along with garlic and ginger and sprinkle in red pepper flakes
Saute for 3-5 minutes or until veggies are softened a bit to your liking (I like them to still be a bit crispy)
Add cooked and drained noodles along with sauce to pan and toss to coat well and heat through
Garnish with slivered basil leaves
Notes
If you are using a larger mix of different types of veggies add them in according to how long they will take to cook (e.g. peppers will go in before mushrooms) and give them a few extra minutes.Additional veggie suggestions: Green onion, red bell pepper, broccoli