Quantities Ingredients
8 oz.
|
Linguine
|
2 c.
|
Broccoli Florets
|
Szechuan Peanut Dressing
| |
1/3 c.
|
Peanut butter, smooth or chunky
|
1/2 c.
|
Hot vegetable stock or hot water
|
1 tsp.
|
Soy sauce
|
2 Tbsp.
|
Rice vinegar
|
2 Tbsp.
|
Safflower oil
|
3
|
Garlic cloves, minced
|
1/2 tsp.
|
Dry crushed red pepper
|
2 c.
|
Cherry tomatoes
|
Chopped scallions for garnish
|
Preparation Procedures:
1. Bring a large pot of water to a boil; cook pasta until al dente. While the pasta is cooking, steam the broccoli florets.
2.
In a medium-size mixing bowl, whisk together the peanut butter and
stock or water until smooth. Stir in the remaining dressing ingredients.
3. When the pasta is done, drain well. Pour the sauce over the pasta and toss it to coat well. Add the broccoli and tomatoes; toss again.
4. Garnish with chopped scallions.
Yield: 4-6 servings