| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Indo |
Pasta, Indonesian, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Creamy peanut butter |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Minced onion |
| 2 |
|
Serrano chile peppers, seeded and minced |
| 1/4 |
ts |
Brown sugar |
| 18 |
|
Fresh asparagus spears, cut into 1-inch pieces |
| 1/2 |
|
Medium-size red bell pepper, cut into strips |
| 1/2 |
c |
Sliced green onions |
| 8 |
oz |
Angel hair pasta, cooked |
|
|
Garnish: blanched fresh asparagus spears |
INSTRUCTIONS
Bring first 7 ingredients to a boil in a small saucepan, stirring
constantly. Remove from heat, and keep warm. Saute asparagus and bell
pepper in a nonstick skillet coated with vegetable cooking spray 3 minutes
or until tender. Add green onions; saute until tender. Toss with pasta and
peanut butter sauce. Serve warm. Garnish, if desired.
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997
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