Asian Style Pasta Primavera Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient


 Shiitake mushrooms/2 ounces large fresh regular mushrooms3 Large (Fresh, Each About 3 Inches In Diameter)
 Chicken broth3⁄4 Cup (12 tbs)
 Soy sauce1 Tablespoon
 Sugar1⁄2 Teaspoon
 Wine vinegar1⁄2 Teaspoon
 Sesame seeds2 Tablespoon
 Capellini8 Ounce (Dry, Angel Hair Pasta)
 Salad oil2 Tablespoon
 Thinly sliced cooked ham2 Ounce, cut into julienne strips
 Garlic2 Clove (10 gm), minced or pressed
 Minced fresh ginger1 Tablespoon
 Baby bok choy head1 Small, trimmed and thinly sliced to make about 1 cup
 Chinese pea pods4 Ounce, ends and strings removed (Also Called Snow Peas)
 Dry sherry2 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.