Rice Noodles with Chinese Broccoli and Shiitake Mushrooms

With its long stems and big bluish green leaves, Chinese broccoli, or gai lan, is one of the most sought-after vegetables in Asian markets. Broccolini or regular broccoli can be substituted, if necessary; in this instance, blanch the florets as well.

MAKES 4 SERVINGS

12 ounces Chinese broccoli, tough ends trimmed, leaves and stalks separated, cut into 2-inch pieces

3⁄4 cup reduced-sodium vegetable broth

3 tablespoons reduced-sodium soy sauce, plus additional, to serve

1 tablespoon Chinese black vinegar or balsamic vinegar, plus additional, to serve

1 teaspoon sugar

1 tablespoon peanut oil

8 medium fresh shiitake mushrooms, stemmed and quartered

1 tablespoon finely chopped fresh ginger

3 large cloves garlic, finely chopped

1⁄4 teaspoon crushed red pepper flakes, or to taste

2 teaspoons cornstarch mixed with

2 tablespoons cold water

4 scallions, white and green parts, cut diagonally into 1-inch pieces

1 teaspoon toasted sesame seeds (optional), plus additional, to serve Salt, preferably the coarse variety, to taste, plus additional, to serve Freshly ground black pepper, to taste

8 ounces dried flat rice noodles (stir-fry or linguine-style), cooked according to package directions until just al dente

1 tablespoon toasted (dark) sesame oil

In a large pot of boiling salted water, blanch the broccoli stalks until crisp-tender, 1 to 2 minutes. Drain and set aside. In a small bowl, stir together the broth, soy sauce, vinegar, and sugar; set aside. In a wok or large nonstick skillet, heat the peanut oil over medium heat. Add the mushrooms, ginger, garlic, and red pepper flakes; cook, stirring, until mushrooms are softened, 2 to 3 minutes. Add the broth mixture to the wok; bring to a simmer over medium-high heat. Stir in the cornstarch mixture and reduce heat to medium; cook, stirring, 1 minute. Add the reserved broccoli stalks, broccoli leaves, scallions, sesame seeds (if using), salt, and black pepper; cook, tossing and stirring constantly, until heated through, about 2 minutes. Add the noodles and sesame oil; cook, tossing with a wide spatula until thoroughly combined and heated through, about 2 minutes. Serve at once, with additional soy sauce, black vinegar, sesame seeds (if using), and coarse salt passed separately.

{PER SERVING} Calories 346 • Protein 7g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 65g • Dietary Fiber 5g • Sodium 581mg

hancheng

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