PASTA: Far Eastern Mixed Up Veggies w/Spaghettini

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* Exported from MasterCook II *

 

Far Eastern Mixed-Up Vegetables w/Spaghettini

 

Recipe By : Monday to Friday Pasta/Michele Urvater

Serving Size : 4 Preparation Time :0:30

Categories : Asian Pasta

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

1/4 pound fresh mushrooms, preferably shiitake

2 medium carrots

2 cloves garlic

1 quarter-size slice fresh ginger

1/2 pound spaghettini or linguine

2 tablespoons sesame oil

2 tablespoons vegetable oil

2 tablespoons soy sauce, preferably low sodium

2 tablespoons rice or white wine vinegar

1/2 cup vegetable broth

2 cups loosely packed bean sprouts

freshly ground pepper

 

1. Bring a large pot of salted water to a boil for the pasta.

 

2. While the water is heating, stem the mushrooms (reserve the stems

for another use) and thinly slice the caps. Peel the carrots and cut

them into 1/8-inch-thick rounds. Peel and mince the garlic and ginger.

 

3. Add the pasta to the boiling water and cook until it is tender but

still firm to the bite, about 8 minutes.

 

4. Meanwhile heat the sesame and vegetable oils in a large skillet

over high heat. Add the carrots, garlic, and ginger and stir-fry

until you can smell the garlic, about 15 seconds. Add the mushrooms

and stir-fry for a few more seconds, until they are coated with the

oil. Add the soy sauce, vinegar, and broth. Reduce the heat to mediu,

cover, and simmer until the carrots are tender, about 4 minutes. Add

the bean sprouts and continue to simmer, uncovered, until they are

heated, about 1 minute longer. Season to taste with salt and pepper.

 

5. When the pasta is done, drain it and divide it among four shallow

bowls. Top each portion with vegetables and sauce. Serve immediately

or at room temperature. Or chill to serve later.

 

Notes: If you know in advance that you are not going to eat the pasta

right away, rinse it under cold water and drain it before you add the

vegetables and the sauce. This keeps the noodles from continuing to

cook and becoming too soft.

 

Variation: Other vegetables that work with these seasonings are peas,

asparagus, broccoli, green beans and carrots.

 

Second Time Around: Any leftovers can be tossed with a dressing made

by combining a spoonful of mayonnaise, a tad of lemon juice, a touch

of hoisin sauce, a touch of Chinese chili paste. Sliced Kirby

cucumbers would be lovely with this salad.

 

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NOTES : Versatility could be this recipe's middle name. On its own,

it is a perfectly flavorful vegetarian main course. This is just as

delicious at room temperature or chilled as it is when eaten hot.