Indonesian pasta

Yield: 4 Servings

Measure Ingredient
2 tablespoons Creamy peanut butter
½ cup Chicken broth
2 tablespoons Soy sauce
1 tablespoon Lemon juice
1 tablespoon Minced onion
2 Serrano chile peppers, seeded and minced
¼ teaspoon Brown sugar
18 Fresh asparagus spears, cut into 1-inch pieces
½ Medium-size red bell pepper, cut into strips
½ cup Sliced green onions
8 ounces Angel hair pasta, cooked
Garnish: blanched fresh asparagus spears

Bring first 7 ingredients to a boil in a small saucepan, stirring constantly. Remove from heat, and keep warm. Saute asparagus and bell pepper in a nonstick skillet coated with vegetable cooking spray 3 minutes or until tender. Add green onions; saute until tender. Toss with pasta and peanut butter sauce. Serve warm. Garnish, if desired.

Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997

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