Asian Style Pasta Primavera
|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|
|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.
In a small bowl, stir together broth, soy sauce, sugar, and vinegar.
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.