Capellini with Gingery Vegetables

p. 121 Freestyle cookbook   7 pts; 396 calories

6 oz whole wheat capellini
2 t canola oil
2 T minced peeled fresh ginger
1 garlic clove, minced
4 c small broccoli florets
1 red bell pepper, chopped
1 onion, thinly slived
¼ c sake
2 T hoisin sauce
2 c thawed frozen shelled edamame
3 scallions, thinly sliced on diagonal
2 T soy sauce
2 T ch. Unsalted peanuts

Capellini with Gingery Vegetables                                                                                                     1. Cook capellini according to package directions
2. Meanwhile, heat large wok or large skillet over medium-high heat until drop of water sizzles in it. Add oil and swirl to coat wok; then add ginger and garlic and cook, stirring CONSTANTLY, until fragrant, 30 seconds. Add broccoli, bell pepper, and onion and cook, stirring constantly, until vegetables begin to soften, 2 minutes.
3. Add sake and cook until almost evaporated, 2 minutes. Stir in hoisin sauce and cook, stirring constantly, 2 minutes. Add edamame, scallions, and soy sauce and cook until heated through, 2 minutes longer.
4.  Divide pasta evenly among 4 plates; top each serving evenly with vegetable mixture and sprinkle each with ½ T peanuts.