| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 4 1/2 |
tb |
Peanut butter |
| 4 |
tb |
Hot water |
| 1 1/2 |
tb |
Soy sauce; up to 2 |
| 1 1/2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Minced garlic |
| 3/4 |
ts |
Sugar |
|
|
A scant 1/4 teaspoon cayenne |
| 1/2 |
lb |
Rotelle or fusilli |
| 1/2 |
lb |
Broccoli; the flowerets cut |
|
|
; into 3/4-inch |
|
|
; pieces and the |
|
|
; stemspeeled and cut |
|
|
; crosswise into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 |
|
Red bell pepper; chopped |
INSTRUCTIONS
In a large bowl whisk together the peanut butter, the water, the soy sauce,
the Worcestershire sauce, the garlic, the sugar, the cayenne, and salt to
taste until the sauce is smooth. In a saucepan of boiling salted water boil
the pasta until it is barely al dente, add the broccoli and the bell
pepper, and boil the mixture for 2 to 3 minutes, or until the vegetables
are al dente. Drain the mixture well, add it to the peanut sauce, and toss
the mixture well.
Serves 2.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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