| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Ethnic, Pasta & ric |
5 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta (preferably linguine) |
| 2 |
c |
Broccoli florets -Szechwan Peanut Dressing— |
| 1/3 |
c |
Peanut butter; smooth or crunchy |
| 1/2 |
c |
Hot vegetable stock or water |
| 1 |
ts |
Soy sauce |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Safflower oil |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Dry crushed red pepper |
| 2 |
c |
Cherry tomatoes |
|
|
Scallion; chopped, optional |
INSTRUCTIONS
Bring large pot of water to boil; cook pasta until al dente. While pasta is
cooking, steam broccoli florets. In a medium mixing bowl, whisk together
peanut butter and stock or water until smoooth. Stir in remaining dressing
ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to
coat well. Add broccolli and tomatoes; toss again. Garnish with chopped
scallions.
Variations: Add more red pepper to taste. Try Szechwan Peanut Dressing as a
warm topping on steamed vegetables, especially on green beans, broccoli, or
cauliflower. Make extra dressing to refrigerate and serve later on chilled
steamed green beans or broccoli.
Posted to MC-Recipe Digest V1 #742 by Creedenite@aol.com on Aug 13, 1997
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