Name: Soy Glazed Linguine with Ginger And Tofu
Ingredients: 500 g Fresh or dried linguine; 25 g Butter; unsalted; 2 tb Sesame oil; 1 Clove garlic; crushed; 1 Piece root ginger; 1 Carrot; finely shredded; 2 Spring onions; shredded; 75 g Shiitaki mushrooms; sliced; 2 Heads bok choi; shredded; 1 Yellow pepper; 4 tb Ketjap manis; (sweet Indonesian; ; soy sauce); 1 tb Rice wine vinegar; 90 ml Vegetable stock; 100 g Firm tofu; cut into 1/2 inch; ; dice; 2 tb Coriander leaves; 2 Red chillies; seeded and cut into; ; thin rings

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indo	The, Green, Gourmet	1	servings

INGREDIENTS

500	g	Fresh or dried linguine
25	g	Butter; unsalted
2	tb	Sesame oil
1		Clove garlic; crushed
1		Piece root ginger
1		Carrot; finely shredded
2		Spring onions; shredded
75	g	Shiitaki mushrooms; sliced
2		Heads bok choi; shredded
1		Yellow pepper
4	tb	Ketjap manis; (sweet Indonesian
		; soy sauce)
1	tb	Rice wine vinegar
90	ml	Vegetable stock
100	g	Firm tofu; cut into 1/2 inch
		; dice
2	tb	Coriander leaves
2		Red chillies; seeded and cut into
		; thin rings

INSTRUCTIONS

Cook the linguine in plenty of boiling salted water until al dente, then
drain well and keep warm.
Heat the butter, sesame oil, garlic and ginger in a frying pan for about 1
minute over a moderate heat. Add the carrot, spring onions, mushrooms, bok
choi and yellow pepper and saute for 1 minute. Stir in the ketjap manis and
rice vinegar, bring to the boil and cook for a further 2 minutes.
Add the vegetable stock and cook until it is reduced to a light syrup
consistency. Add the drained linguine and stir until the sauce forms a
glaze around the pasta.
Finally, stir in the tofu, then transfer the mixture to a serving dish,
sprinkled with coriander and chilli and serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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