Penne with Salmon

(Preparing Nature’s Bounty)


8 oz penne pasta                            

1 T. finely chopped fresh ginger

¼ C chicken broth                          

1 lb. salmon filets, cut 1x1/4” strips

3 T. oyster sauce                             

6 oz. fresh shiitake mushrooms

1 T. soy sauce                                 

5 C spinach leaves, stemmed

½ tsp. hot pepper sauce                

3 green onions, finely chopped

2 tsp. cornstarch                              

1 T. canola oil

3 cloves garlic, finely chopped



Cook penne following package directions.  Drain and reserve. 


Combine broth, oyster sauce, vinegar, soy sauce, hot pepper sauce and cornstarch in small bowl. 


Heat oil in large nonstick wok or skillet over high heat.  Add garlic, white part of green onion and ginger; sauté 15 seconds.  Add salmon and mushrooms; cook, stirring often, 4-5 minutes or until salmon is cooked.  Stir cornstarch mixture.  Add to wok along with spinach.  Heat to boiling.  Stir in penne.  Heat 1 minute.  Transfer to serving bowl.  Garnish with green part of green onion.