Mushroom pasta stir-fry from The New York Times Cooking by Hetty Lui McKinnon

  • five spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • maple syrup
    Buy Now
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute broccoli, green beans, or snow peas for broccolini; long pasta of your choice for spaghetti pasta, vegetarian oyster sauce for oyster sauce, brown sugar for maple syrup, chile crisp for chile oil, and vegan butter for unsalted butter.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute broccoli, green beans, or snow peas for broccolini; long pasta of your choice for spaghetti pasta, vegetarian oyster sauce for oyster sauce, brown sugar for maple syrup, chile crisp for chile oil, and vegan butter for unsalted butter.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.