Mushroom Pasta Stir-Fry

cooking.nytimes.com

1816 taylor

subheading: FOR THE PASTA:

Kosher salt and black pepper

1 pound spaghetti or other long pasta

4 tablespoons neutral oil, such as grapeseed

1 pound mushrooms (any small variety), trimmed and cut into ¼-inch-thick slices

2 garlic cloves, grated

1¼ teaspoons five-spice blend

¾ pound broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise

3 tablespoons unsalted butter

2 scallions, thinly sliced

subheading: FOR THE SAUCE:

2 tablespoons oyster sauce (or vegetarian mushroom oyster sauce)

2 tablespoons maple syrup or brown sugar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon chile oil or chile crisp

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer