Served as starter. Vegetarian dish.

Japanese

2 Tablespoon Hot Pepper Sesame Oil

2 Cloves Garlic, pressed

1 Onion, cut in half moons

2 Carrots, chopped in half moons

1 Celery stalk, chopped

1 pk Shiitake Mushrooms, soaked in 1 cup water for 20 minutes

7 cup Water

1/2 pk Bifun Rice Pasta Or Mung Bean Pasta

2 Tablespoon Grated fresh Ginger

1 cup Pea Pods, cut off ends

1 bunch Mustard greens or Kale Or Collards or Chard, chopped

1 Red Pepper, chopped

1/4 cup Organic Shoyu Or Tamari (amount may be doubled)

2 Tablespoon Brown Rice Vinegar

2 Tablespoon Mirin

1 teaspoon Cayenne (optional)

1/2 cup Roasted Cashews, chopped

Heat oil, saute onions, carrots, celery. Slice shiitake mushrooms, discarding stems. Add shiitakes, soaking liquid and water to sauteed vegetables. Bring to a boil, simmer 15 minutes. Add pasta, cook according to package directions. Add ginger, pea pods, red pepper, greens, shoyu, vinegar and mirin. Turn heat down and allow vegetables to cook for 5 cashews.Vegetables should be bright and minutes. Serve garnished with chopped crunchy.

Preparation time: 30 - 40 minutes

Cooking time: 15 minutes

Serves: 6-8

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