Yield: 6 servings
|1 teaspoon||Olive oil|
|½ cup||Sesame oil|
|4 \N||Cloves garlic -- chopped|
|1 \N||Piece ginger root slice -- 1 inch|
|½ teaspoon||Crushed red pepper|
|1 bunch||Broccoli -- chopped|
|4 \N||Carrot -- diagonally sliced|
|½ bunch||Celery -- diagonally sliced|
|¼ cup||Walnut halves|
|½ cup||Tamari soy sauce|
Cook the linguine according to the package directions. Drain, run under cold water, drain again, then toss with the olive oil to prevent sticking. Set aside. Heat the sesame oil in a large skillet over medium heat and add the garlic, ginger and red pepper flakes.
Cook, stirring frequently, for 1 minute. Add the broccoli stems, carrots, celery and walnuts. Raise the heat to high and cook uncovered for 3 to 5 minutes, stirring frequently, until the vegetables are crisp tender. Stir in the broccoli florets, tamari, honey and peppre. Continue cooking and stirring for 1 minute. Pour over the linguine and toss well, using 2 wooden spoons. Taste for seasoning.
Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-20-95 (159) Fido: Cooking