| 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.
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