Asian Style Primavera Recipes

ASIAN-STYLE PRIMAVERA

Steps:

• In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes.
• Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
• Cook pasta according to package directions. Drain and keep warm.
• In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
• Lightly coat a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok and set aside.
• Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink.
• Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
• Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce.
• Stir for 1 minute or until thoroughly heated.
• Garnish with green onion if desired.

CHINESE PASTA PRIMAVERA

Steps:

• Fill a large pot with water and begin heating it for the pasta.
• In a large skillet or wok, heat oil and butter and stir-fry vegetables, onion and garlic about 3 minutes; add cilantro and basil and cook another minute, or until vegetables are done to your taste, leaving them a little crunchy.
• Season vegetables with salt and pepper and mix with soy sauce.
• When the water boils, add linguine and cook al dente, according to package directions; drain; toss vegetables with pasta and sprinkle with Parmesan cheese.