Cantonese Wild Mushroom Pasta -

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Cantonese Wild Mushroom Pasta

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By Hugh Carpenter and Terry Sandison

Posted July 23rd, 2007

This article is reprinted with permission from Wok Fast (Fast Books), by Hugh Carpenter, (2002, Ten Speed Press)

Wok Fast (Fast Books)

Servings:	4
Author Notes:	If you're looking to expand your repertoire of quick, easy to prepare meals for every night suppers that are also healthy and tasty, you'll find more than 100 possibilities in this beautifully produced book. Following a wok tutorial that tells you everything you've ever needed to know about wok cooking but didn't know who to ask, you'll find lots of fabulous quick to prepare recipes that use easy to find ingredients. Full color photographs accompany many of the recipes, as well as provide a step by step tutorial of basic wok cooking techniques.
Ingredients:	8 ounces fusilli or your favorite pasta 2 teaspoons plus 3 tablespoons flavorless cooking oil 1/2 pound firm mushrooms such as button, shittake, morel, or chanterelle 3 whole green onions 3 cloves garlic, finely minced 2 tablespoons finely minced ginger Sauce: 1/4 cup chicken stock 1/4 cup dry sherry or Chinese rice wine 2 tablespoons oyster sauce 1 tablespoon dark sesame oil 2 teaspoons cornstarch 1/2 teaspoon sugar 1/2 teaspoon freshly ground ginger
Instructions:	Advance Preparation Bring 4 quarts water to a rapid boil in a large pot. Lightly salt the water and cook the pasta according to the package instructions. When the pasta is slightly firm, drain it, rinse with cold water and drain again. toss the pasta with the 2 teaspoons cooking oil. If using shiitake mushrooms, cut off the stems. Cut the mushrooms into 1/2 inch slices. Cut the green onions on a sharp diagonal into 1-inch lengths. Combine the mushrooms, green onions, garlic and ginger (you'll need 4 cups total). Cover and refrigerate all ingredients until 5 minutes before cooking. Can be completed to this point up to 8 hours in advance of last minute cooking. Last Minute Cooking Place a wok over high heat. When wok is very hot, add 1 1/2 tablespoons cooking oil. When oil is hot, add the vegetable mixture and stir and toss until the mushrooms begin to wilt, about 2 minutes. Transfer to a plate and return wok to high heat. Add the remaining 1 1/2 tablespoons oil. When the oil is hot, add the pasta. Stir and toss for 30 seconds, then add the sauce. Stir and toss until the pasta is heated through. Return the vegetables to the wok and cook for 30 seconds more to heat evenly. Transfer to a platter or dinner plates and serve at once.