| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork, Pasta, Spicy |
3 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Spaghetti; linguine or dried Chinese noodles |
| 1 |
bn |
Green onions |
| 1 |
tb |
Minced ginger |
| 3 |
lg |
Cloves garlic; minced |
| 1 |
|
Head broccoli |
| 1/2 |
lb |
Country sausage |
| 3 |
tb |
Soy sauce |
| 1/4 |
ts |
Hot red pepper flakes or red Chili paste |
INSTRUCTIONS
Bring a large pot of water to a boil. Add noodles and cook 8 minutes, or
until barely tender. Trim and dice green onions. Mince ginger and garlic.
Gut stems off broccoli and cut head into small florets. Peel stems and cut
them into strips about one-fourth inch by 3 inches.
Heat wok or wide skillet over high heat and add sausage. Cook, breaking the
sausage up and stirring until sausage is browned. Pour off all but about 1
tablespoon fat. Add half the green onions, all the ginger and garlic. Cook
1 minute. Add soy sauce, broccoli florets stems and hot red pepper flakes.
Stir over highest heat for about 3 minutes; broccoli is bright green and
still crisp. Add drained cooked noodles and toss to combine. Serve hot
sprinkled with remaining green onions. Serves 3 to 4.
I would assume that you could use zucchini when in season or try different
types of sausage.
Nutritional analysis per serving: 360.9 calories; 12.6 g total fat; (4.3 g
saturated fat); 12.7 protein; 49.2 g carbohydrates; 19 mg cholesterol; 828
mg sodium
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 15,
1998
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