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Asian Style Pasta Primavera

Chef.Foodie's picture
  Shiitake mushrooms/2 ounces large fresh regular mushrooms 3 Large (Fresh, Each About 3 Inches In Diameter)
  Chicken broth 3⁄4 Cup (12 tbs)
  Soy sauce 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Wine vinegar 1⁄2 Teaspoon
  Sesame seeds 2 Tablespoon
  Capellini 8 Ounce (Dry, Angel Hair Pasta)
  Salad oil 2 Tablespoon
  Thinly sliced cooked ham 2 Ounce, cut into julienne strips
  Garlic 2 Clove (10 gm), minced or pressed
  Minced fresh ginger 1 Tablespoon
  Baby bok choy head 1 Small, trimmed and thinly sliced to make about 1 cup
  Chinese pea pods 4 Ounce, ends and strings removed (Also Called Snow Peas)
  Dry sherry 2 Tablespoon

If using shiitake mushrooms, trim off and discard tough stems; then thinly slice shiitake or regular mushrooms.
Set aside.
In a small bowl, stir together broth, soy sauce, sugar, and vinegar.
Set aside.
Toast sesame seeds in a wide frying pan or wok over medium heat until golden (about 4 minutes), shaking pan often.
Pour out seeds and set aside.
In a 5- to 6-quart pan, cook capellini in about 3 quarts boiling water until just tender to bite (about 5 minutes).
Meanwhile, place pan used to toast sesame seeds over high heat; add oil and ham.
Cook, stirring, until ham is lightly browned (about 2 minutes).
Remove ham with a slotted spoon and set aside.
Add garlic and ginger to pan and cook, stirring, until fragrant (about 30 seconds).
Add mushrooms, bok choy, pea pods, and sherry.
Cook, stirring, until pea pods are bright green and tender-crisp to bite (about 2 minutes).
Pour in broth mixture and bring to a boil.
Remove from heat.
Drain pasta well.
Add drained pasta to vegetables, then add ham and mix lightly, using 2 forks.
Divide pasta between 2 warm plates and offer sesame seeds to sprinkle over each serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Asian Style Pasta Primavera Recipe