Moosewood/Low Fat--Vegetable Udon Saute

[Guest guest]

* Exported from MasterCook *

 

Vegetable Udon Saute

 

Recipe By : Moosewood Low Fat Favorites

Serving Size : 3 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce dried shiitake mushrooms

2 tablespoons sake or dry sherry

2 tablespoons soy sauce

2 cups water

1 medium onion

2 red or yellow bell peppers -- or 1 of each

1 pound fresh asparagus

2 teaspoons dark sesame oil

2 teaspoons fresh ginger -- grated

1/2 pound udon noodles or linguine -- * see note

2 teaspoons cornstarch dissolved in 1 tbs cold water

2 scallions -- sliced on diagonal

 

In a small saucepan, combine the shiitake mushrooms, sherry or sake, soy sauce

and water. Bring to a boil, then lower the heat, cover, and simmer for 15

minutes. Set aside to cool.

 

Meanwhile, bring 3 quarts of water to a boil in a large pot.

 

While the shiitake simmer and the water heats, peel and thinly slice the onion.

Seed the peppers and slice into long, thin strips. Snap off and discard the

tough ends of the asparagus; then diagonally slice the spears and tender stalks

into 2 " pieces.

 

Drain the shiitake and reserve the stock. Slice off and discard the shiitake

stems and thinly slice the caps. In a nonstick skillet, saute the onions in the

oil for 5 minutes. Stir in the peppers, shiitake caps, and ginger and cook until

the vegetables are just tender, 5-10 minutes. Stir occasionally, adding some of

the reserved shiitake stock if needed.

 

When the pot of water is boiling, ease in the asparagus and cook just until

tender, about 3 minutes. Remove them with a sieve or slotted spoon and set

aside. Then cook the noodles in the boiling water for 7-10 minutes, until al

dente. Drain and rinse the noodles with cold water to remove the excess starch

(if using linguine is this is not necessary.)

 

Add the remaining shiitake stock and the dissolved cornstarch to the vegetable

and simmer until the sauce thickens. Stir in the asparagus and the cooked

noodles and gently toss to coat and heat the noodles. Sprinkle with the

scallions and serve.

 

 

 

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NOTES : * I didn't have udon or linguine in the house so I made

" oriental " noodles in my pasta maker. They came out about the width of

udon noodles.

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Wednesday Nights Dinner

 

Chicken again? That is what my dad used to say all the time, at least

once a week when I was a child. That was because my mom always made it

the same way. Over and over again, she baked it. Not me. I make it a

different way everytime. This time Loni's Chicken with Wild Rice -

adapted because of time shortage.