This recipe is adapted from The America's Test Kitchen Family Cookbook
1 lb angel hair pasta or spaghetti
1 tablespoon salt
1 tablespoon sesame oil
1/2 cup vegetable broth
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons vegetable oil
10 ounces shitake or white mushrooms sliced (remove stems is using shitake)
1 small head of napa cabbage, slice crosswise 1/4 inch thick
1-5 oz can sliced water chestnuts
1 tablespoon grated ginger
2 garlic cloves, minced
- Bring water to a boil, add salt and pasta. Cook pasta until slightly underdone. Drain the noodles, rinse with cold water and transfer to large bowl. Toss with sesame oil and set aside
- In a separate bowl mix together the vegetable broth, soy sauce and oyster sauce and set aside
- Heat the vegetable in a large skillet over medium high heat until shimmering. Add the mushrooms and cook until browned, about 10 minutes.
- Stir in the cabbage and cook until wilted, about 3 minutes. Add the water chestnuts and cook until heated through. Add the garlic and ginger, cooking until fragrant.
- Mix in the sauce and noodles. Stir until well combined.
You probably should note that people need to look for vegetarian oyster sauce as otherwise it will probably contain, uh, oysters.
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