Ingredients;

8 ounces Linguine

3 Tbsp. Asian stir fry oil

2 cloves garlic, minced

2 cups whole sliced mushrooms, (I used Giorgio Mushrooms)

1 red bell pepper, julienned

1 carrot, julienned

1/2 cup baby peas

2 cups French string beans

3 cups baby spinach

For THE SAUCE

4 Tbsp. reduced sodium soy sauce (feel free to add more to your liking)

2 teaspoons sugar

1 Tbsp. stir fry oil

1/2 teaspoon ground ginger

1 Tbsp. Sirach, or more, if you like it hot!

Directions;

In a small bowl whisk together soy sauce, sugar, oil, ginger and Sriracha and set aside. In a large pot of boiling water cook your linguine according to package instructions and drain well and set aside. Heat stir fry oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper and carrots. Continue to cook while stirring frequently, until tender, about 3-4 minutes. Stir in baby peas and spinach until the spinach has wilted about 2-3 minutes. Stir in linguine and soy sauce mixture, and gently toss to combine.

Serve immediately.