Guest Blogger

3-4 tablespoons of vegetable oil
5 cloves of garlic, minced
1 1/2 inch piece of ginger, minced
2-3 red chili peppers, thinly sliced
2 pounds seasonal produce (we used a combination of squash, Japanese eggplant, carrots, bell pepper and bok choy)
1/4 cup low-sodium soy sauce
2 tablespoons sugar
2 teaspoons dark sesame oil
4 cups cooked noodles or spaghetti, al dente (firm, but not hard)

Garnish
handful of Thai basil and mint
1-2 red chili peppers, thinly sliced
sesame seeds

Note:  If you do not have Thai basil, you can replace it with a more common herb, such as cilantro or even parsley.  Thai basil, which has a mild anise flavor (licorice), can usually be found at some farmer?s markets or International and Asian food stores.

Prepare all ingredients and cut all vegetables into long think matchsticks.  Preheat a wok or large sauté pan to high heat, add the vegetable oil and heat until it begins to smoke.  Carefully, add all ingredients into the wok or pan and toss so the oil has coated all the vegetables (add more oil if needed).  Toss occasionally during cooking, continue to cook the vegetables for about 3 minutes or until all the vegetables are cooked (you still want some firmness for such vegetables as carrots or bell peppers).  After about 3 minutes, add the soy sauce, sugar, sesame oil, cooked noodles or pasta; toss and cook for another 30 seconds.  Finally tear in, then toss a handful of mint and Thai basil leaves.  Serve the stir fry in a bowl and garnish with more torn leaves of mint and Thai basil, fresh red chili peppers and a sprinkle of sesame seeds.