- 6 Scallions
- 9 ounces Oyster mushroom
- 9 ounces Mung bean Sprouts
- 7 ounces Snow pea
- 14 ounces Pasta (such as rigatoni or penne)
- 4 sprigs Dill
- 4 ounces Water chestnut (drained, canned)
- 1 tablespoon Sesame oil
- 1 tablespoon Canola oil
- 3 tablespoons Oyster sauce
- 1 cup Vegetable broth
- ½ cup Teriyaki sauce
- ½ teaspoon ground Ginger root
Trim scallions, rinse and cut into thin rings.
Trim oyster mushrooms and cut into bite-sized pieces.
Rinse sprouts in a sieve and drain. Trim snow peas, rinse and cut in half diagonally.
Cook pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, rinse dill, shake dry, pluck fronds and chop coarsely. Drain the water chestnuts and cut in half.
Heat the sesame oil and canola oil in a wok. Add mushrooms, scallions, sprouts and snow peas and cook, stirring constantly, for 6-8 minutes.
Add the water chestnuts to the wok.
Add oyster sauce, vegetable broth, teriyaki sauce and ginger. Cook on low heat cook for 2-3 minutes. Drain the pasta and mix with vegetables. Season with salt and pepper, sprinkle with dill and serve.