| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Pasta, Sauces, Chinese |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta * |
| 1 |
c |
Peas |
| 2 |
tb |
Tahini (sesame butter) |
| 1 |
tb |
Rice Vinegar |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
(pref. toasted) Sesame Oil |
| 2 |
ts |
Chili Paste w/garlic (hot) |
| 1 |
ts |
Minced Gingerroot |
| 2 |
tb |
Vegetable stock or water |
| 1 |
ds |
Freshly ground black pepper |
INSTRUCTIONS
CHINESE TAHINI SAUCE
* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion
curls, fresh corriander sprigs, toasted sesame seeds, or chopped
dry-roasted unsalted peanuts, optional. NOTE: Chinese wheat noodles are
compacted into cubes. To cook, break the cubes and drop into boiling water.
When water returns to a boil, cook for 3 minutes and drain. They may be
served as is or patted dry and sauteed in oil until lightly browned. Bring
a large pot of water to a boil, cook pasta until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining
ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and
toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in 1
T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the amt of dressing may
need to be increased.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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