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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Indo The, Green, Gourmet 1 servings

INGREDIENTS

500 g Fresh or dried linguine
25 g Butter; unsalted
2 tb Sesame oil
1 Clove garlic; crushed
1 Piece root ginger
1 Carrot; finely shredded
2 Spring onions; shredded
75 g Shiitaki mushrooms; sliced
2 Heads bok choi; shredded
1 Yellow pepper
4 tb Ketjap manis; (sweet Indonesian
; soy sauce)
1 tb Rice wine vinegar
90 ml Vegetable stock
100 g Firm tofu; cut into 1/2 inch
; dice
2 tb Coriander leaves
2 Red chillies; seeded and cut into
; thin rings

INSTRUCTIONS

Cook the linguine in plenty of boiling salted water until al dente, then
drain well and keep warm.
Heat the butter, sesame oil, garlic and ginger in a frying pan for about 1
minute over a moderate heat. Add the carrot, spring onions, mushrooms, bok
choi and yellow pepper and saute for 1 minute. Stir in the ketjap manis and
rice vinegar, bring to the boil and cook for a further 2 minutes.
Add the vegetable stock and cook until it is reduced to a light syrup
consistency. Add the drained linguine and stir until the sauce forms a
glaze around the pasta.
Finally, stir in the tofu, then transfer the mixture to a serving dish,
sprinkled with coriander and chilli and serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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