Thursday, July 17, 2008

Beef and Mushroom Pasta with Bok Choy - what?!

Remember this picture? What was I planning to cook ?

I hope the bok choy did not mislead you. I was planning to cook pasta.

Beef and Oyster Mushrooms Fusili
Carrots, onions, can of tomatoes, oyster mushroom, ground beef/pork, salt and pepper to taste, bok choy (blanched), pasta cooked according to instructions

1. In a lightly oiled pan, sauce the onions and carrots, and when they are partially tender(soft), add in meat and mushrooms, followed by tomatoes (Remember?...some good oil is good for carrots and tomatoes)
2. Let this cook at medium heat and when start to simmer, turn to low heat and continue to let it simmer. Add salt and pepper to taste. (Note: For a little variation, you can add in some curry powder so you get a light curried tomato-based sauce)

3. When the sauce and gravy partially reduced and all the ingredients are cooked, add in pasta and mix well
4. Before serving, turn off the heat, you can add in bok choy(already blanched) and mix into pasta or just serve the bok choy around the pasta.

Instead of using broccoli or spinach often seen in Western pasta dishes, I think alternating with bok choy is a great idea. At least, it works for me. Now, I can have tomato-based pasta with Chinese vegetables! Yay!

This week, Presto Pasta Night is back with Ruth. Check her out on Friday!

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