This recipe is based on a chicken based recipe from Cooking Light. I replaced the chicken with 6 ounces of tempah. Of course I removed any vegetables that my husband and I dislike and cut back on the butter.
8 ounces spaghetti
1 tablespoon toasted sesame oil
8 ounces broccoli florets
8 ounces shiitake mushrooms caps, sliced
6 ounces tempah, cut into bite sized chunks
1 teaspoon minced ginger
3 cloves garlic, minced
1/4 cup low sodium soy sauce
1 cup vegetable broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/4 teaspoons crushed red pepper flakes
2 cups thinly sliced bok choy
1 tablespoon sesame seeds
1 cup panko breadcrumbs
- Preheat the oven to 400 degrees. Lightly grease a 2 quart baking dish and set aside
- Cook the pasta according to package instructions. Drain well and set aside
- While the pasta cooks, heat the oil in a large saucepan. Add the mushrooms and broccoli and saute until tender, about 5 minutes. Add the tempah, ginger and garlic, saute 3 more minutes. Stir in the soy sauce; and cook for 2 minutes stirring frequently.
- Combine the broth and cornstarch with a whisk in a small bowl. Add the broth mixture to the saucepan, and cook 2 minutes or until the sauce begins to thicken. Remove from the heat, stir in the sherry, vinegar, crushed pepper, bok choy and pasta. Spoon the pasta mixture into the prepared baking dish.
- In a small bowl combine the bread crumbs and sesame seeds. Sprinkle this mixture over the top of the pasta and bake for 20 minutes or until the breadcrumbs are a nice toasty brown.
Serves 6, 1-cup servings. Calories 358, Fat 9 grams, and Fiber 6 grams