A savory orzo stir-fry with shitake mushrooms, caramelized onions, spinach, and a soy-sesame vinaigrette.

Ingredients

  • Kosher salt
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 5 tbsp peanut oil
  • 2 cloves garlic, smashed
  • 1 tbsp grated fresh ginger
  • Pinch crushed red chile flakes
  • 6 ounces fresh shitake mushrooms, stemmed, cleaned and thinly sliced
  • 2 tbsp dry sherry (or dry white wine)
  • Freshly ground black pepper
  • 1 large yellow onion, finely diced
  • 10 ounces spinach, stemmed, washed, and coarsely chopped
  • 1 lb dried orzo (or 2 cups cooked rice)
  • 2 scallions (white and green parts), thinly sliced
  • 1 tsp toasted sesame seeds (optional)

Steps

  1. Bring a large pot of well-salted water to a boil.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and 2 tbsp of the peanut oil.
  3. Set a large skillet or wok over medium-high heat.
  4. When the pan is hot, pour in 1 1/2 tbsp of the peanut oil and, after a few seconds, add the garlic, ginger, and chile flakes.
  5. Stir for 20 seconds, making sure that the garlic doesn’t burn.
  6. Add the mushrooms and stir-fry until they soften, 2-3 min.
  7. Add the sherry and cook for another 30 seconds.
  8. Season with salt and pepper and transfer the mixture to a bowl.
  9. Reduce the heat to medium, heat the remaining 1 1/2 tbsp oil in the pan, and add the onions.
  10. Season with salt and then saute them, stirring often, until they’re soft and slightly caramelized, 9-10 min.
  11. Add the spinach, cover the pan, and steam, shaking the pan occasionally, until the spinach wilts, about 3 min.
  12. Remove and discard the garlic from the mushrooms, put the mushrooms back in the pan and toss.
  13. Remove from heat and season lightly with salt and pepper.
  14. Cook the orzo in the boiling water until it’s just tender, about 9 min.
  15. Drain it well and put it in a large bowl.
  16. Add the mushroom mixture, soy vinaigrette, scallions, and sesame seeds (if using) and toss.
  17. Taste and season.
  18. Serve hot, warm, or at room temperature, with lime wedges to squeeze over the pasta.

Notes

  • I prefer this with cooked rice instead of orzo.