8 oz penne pasta
1/4 cup low-sodium chicken broth
3 Tbsp. oyster sauce
3 Tbsp. rice-wine vinegar
1 Tbsp. reduced-sodium soy sauce
1/2 tsp. hot-pepper sauce
2 tsp. cornstarch
1 Tbsp. canola oil
3 cloves garlic, finely chopped
3 green onions, separated into white and green parts, each finely chopped
1 Tbsp. finely chopped, pared fresh ginger
1 pound boneless, skinned salmon fillets, cut into 1 x 1/4-inch strips
6 oz pkg fresh shiitake mushrooms, stemmed and quartered
5 cups spinach leaves
Cook pasta according to package directions. Drain and set aside.
Combine broth, oyster sauce, vinegar, soy sauce, hot-pepper sauce and cornstarch in small bowl. Heat oil in large nonstick wok or skillet over high heat. Add garlic, white part of green onion and ginger; sauté 15 seconds. Add salmon and mushrooms; cook, stirring often, 4 to 5 minutes or until salmon is cooked.
Stir cornstarch mixture. Add to wok along with spinach. Heat to boiling. Stir in penne. Heat 1 minute. Transfer to serving bowl. Garnish with green part of green onion.
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