1/2 cup freshly squeezed orange juice
2 Tablespoons reduce sodium soy sauce
1 Tablespoon toasted sesame oil
1 teaspoon corn starch
8 ounces bow tie pasta, preferably whole wheat
Canaloa oil spray
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
1 cup scallions, trimmed and chopped
1 1/2 cup mushrooms
1/3 pound asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
1 orange, peeled, halved, seeded, and split into segments
1 cup (~5 oz) cooked turkey or chicken breast or thigh, or lean beef, cut into bite-sized pieces, or 2 cups black beans, rinsed and drained
1 tablespoon sesame seeds, toastedIn a small bowl, stir together the orange juice, soy sauce, sesame oil, and cornstarch until completely blended. Set this sauce aside.
Cook the pasta according to the package instructions. Rinse the pasta with cold water and drain well.
Lightly coat a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the garlic and ginger and stir-fry for about 1 minute, until lightly colored. Add the scallions and mushrooms and stir-fry for about 2 minutes. Add the asparagus and stir-fry for about 2 minutes.
Stir the sauce and add to the skillet. Cook for 1 to 2 minutes, stirring constantly, until the vegetables are crisp but tender and the sauce thickens. Add the pasta and orange pieces, stirring lightly until all the ingredients are combined. Add the meat and cook until heated through. Sprinkle with the sesame seeds and serve over the pasta.