Ingredients

Kosher salt
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
5 tablespoons peanut oil
2 cloves garlic, smashed
1 tablespoon grated fresh ginger
Pinched crushed red chili flakes
6 ounces fresh shiitake mushrooms, stemmed, cleaned and thinly sliced
2 tablespoons dry sherry (or dry white wine) *
Freshly ground black pepper
1 large onion, finely diced
10 ounces spinach, stemmed, washed and coarsely chopped
1 pound dried orzo
2 scallions (white and green parts), thinly sliced
1 teaspoon toasted sesame seeds (optional)
1 lime, cut into small wedges

Directions

Bring a large pot of well-salted water to a boil. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil and 2 tablespoons of the peanut oil.

Set a large skillet or wok over medium-high heat. When the pan is hot, pour in 1 1/2 tablespoons of the peanut oil and, after a few seconds, add the garlic, ginger and chile flakes. Stir for 20 seconds, making sure that the garlic doesn't burn. Add the mushrooms and stir-fry until they soften, 2-3 minutes. Add the sherry and cook another 30 seconds. Season with salt and pepper and transfer the mixture to a bowl . Reduce the heat to medium. Heat the remaining 1 1/2 tablespoons oil in the pan, and add the onions. Season with salt and then saute them, stirring often, until they're soft and slightly caramelized, 9-10 minutes. Add the spinach, cover the pan, and steam, shaking the pan occasionally, until the spinach wilts, about 3 minutes. Put the mushrooms back in the pan and toss. Remove from the heat and season lightly with salt and pepper. Reserve until needed.

Cook the orzo in the boiling water until it's just tender, about 9 minutes. Drain well and put it in a large bowl. Add the mushroom mixture, soy vinaigrette, scallions and sesame seeds (if using) and toss. Taste and season. Serve hot, warm or at room temperature with lime wedges to squeeze over the pasta. Serves 8-10 as a side dish.

A possible substitution for sherry is white grape juice.