(from High-Flavor, Low-Fat Pasta by Steven Raichlen)

Serves 4

This looks like a lot of work, but it’s mostly in the preparation. The cooking takes no time. The result is elegant and delicious.

8 Chinese dried black mushrooms, fresh shiitakes, or large button mushrooms

8 oz. pasta bow ties (farfalle)

Sauce

¼ cup chicken stock or vegetable stock

3 Tb. oyster sauce

3 Tb. rice wine

1 Tb. soy sauce

½ tsp. chili oil or hot sauce (optional)

2 tsp. sugar

2 tsp. cornstarch

1 Tb. canola oil

3 garlic cloves, minced

3 scallions, finely chopped white and green parts (keep separate)

2 tsp. minced fresh ginger

12 oz. salmon fillets, boneless and skinless, cut into small pieces 1/4 in. by 1 in.

4 oz. fresh spinach, washed

Soak the black mushrooms in 1 cup warm water until soft, about 20 minutes. Drain the mushrooms, remove the stems (and save for another use), and quarter the caps.

Meanwhile, bring 4 quarts of water to a boil in a large pot for the pasta. Cook the bow ties until al dente, about 8 minutes. Drain the pasta in a colander, rinse with cold water to cool, and drain again. Combine the sauce ingredients in a small bowl and stir to mix.

Just before serving, heat a wok or large nonstick skillet and swirl in the oil. Add the garlic, scallion whites, and ginger. Stir-fry over high heat until fragrant but not brown, about 15 seconds. Add the salmon and mushrooms and stir-fry for 1 to 2 minutes until the fish is almost cooked.

Stir the sauce again and add to the wok with the spinach and bring to a boil. Stir in the pasta and cook until the spinach is cooked and the pasta is heated, about 1 minute. Sprinkle with the scallion greens and serve at once.

added by Susan Tornheim