Yield: 6 servings
Measure | Ingredient |
---|---|
8 ounces | Pasta, preferably linguine |
2 cups | Broccoli florets |
2 cups | Cherry tomatoes |
⅓ cup | Peanut butter Smooth or Chunky |
½ cup | Hot vegetable stock or hot |
\N \N | Water |
1 teaspoon | Soy sauce |
2 tablespoons | Rice vinegar |
2 tablespoons | Safflower oil |
2 \N | Garlic cloves; minced |
½ teaspoon | Dry crushed red pepper; -OR- Spicy flavoring of your Choice |
SZECHWAN PEANUT DRESSING
Bring a large pot of hot water to a boi; cook pasta until _al dente_.
While pasta is cooking, steam broccoli florets. In a medium-size mixing bowl, whisk together peanut butter and stock or water until smooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta, toss to coat well. Add broccoli and tomatoes; toss again. Garnish with chopped scallions, if desired.
Szechwan Peanut Dressing is also good on steamed vegetables, especially green beans, broccoli or cauliflower.
Paulette Mitchell "The 15-Minute Vegetarian Gourmet"