Wednesday, March 19, 2008
Well the picture that I took didn't look as delicious as the one from Rachel Ray's website so I am not using my picture. BUT I think that this is the best thing I have ever made! So give it a try (don't be scared off by the fresh ginger or sesame oil - it is worth it).
Here are the ingredients:
1 pound spaghetti
3 tablespoons vegetable oil (eyeball it)
3/4 pound chicken cutlets, cut into very thin strips
6 cloves garlic, finely chopped
2 inches of fresh ginger, peeled and grated
A couple generous handfuls of shiitake mushrooms, stemmed and thinly sliced (I leave these out)
1 bunch scallions, trimmed and chopped into 2-inch pieces
1 small head or 1/2 large head Napa cabbage, shredded
1 teaspoon coarse black pepper (1/3 palmful)
1/3 cup Tamari (dark soy sauce - with the international foods)
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
Bring water to a boil and salt it. Cook the spaghetti to al dente.
While the pasta cooks, heat a large nonstick skillet with vegetable oil over high heat until the oil ripples. Add the chicken and stir fry until golden, 3-4 minutes. Add the garlic, ginger, shiitake mushrooms, scallions and cabbage and stir fry for 2-3 minutes more. Season the stir fry with salt and lots of black pepper and turn off heat.
Place the Tamari (eyeball it) and sesame oil in a bowl and add the hot pasta to the dish. Toss to coat, then sprinkle with sesame seeds. Place pasta in shallow bowl and top with stir fry.