| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Main dish, Pasta, Oriental |
5 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta (preferably linguine) |
| 2 |
c |
Broccoli florets |
| 1/3 |
c |
Peanut butter(smooth/chunky) |
| 1/2 |
c |
Hot vegetable stock or water |
| 1 |
ts |
Soy sauce |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Safflower oil |
| 2 |
x |
Cloves Garlic, minced |
| 1/2 |
ts |
Dry crushed red pepper |
INSTRUCTIONS
SZECHWAN PEANUT DRESSING
MAKES 3/4 CUP
2 cups Cherry Tomatoes GARNISH: chopped scallion, optional Bring large pot
of water to boil; cook pasta until al dente. While pasta is cooking, steam
broccoli florets. In a med 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. 4 - 6
Servings 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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