INGREDIENTS

1. 1/4cupvegetable stock
2. 1tablespoonsoy sauce
3. 1tablespoonbalsamic vinegar
4. 1tablespooncornstarch
5. 2garlic cloves, minced
6. 1tablespoon freshly gratedginger
7. 4tablespoonsolive oil
8. 3cups cookedpenne pasta
9. 2onions, sliced
10. 2carrots, sliced thin
11. 1red bell pepper, julienned
12. 1cupbroccoli florets
13. 1/4teaspoondark sesame oil
14. 2scallions, minced

DIRECTIONS

1. In a small bowl combine vegetable stock, soy sauce, balsamic vinegar, cornstartch, 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.