Peanut sauce for pasta
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Egg fettucine; cooked |
| 2 | teaspoons | Peanut oil |
| 1 | teaspoon | Dry red pepper |
| 4 | Scallions; chopped | |
| 2 | tablespoons | Brown sugar |
| 4 | tablespoons | Rice wine vinegar or substitute white vinegar |
| 1 | teaspoon | Sesame oil |
| 3 | tablespoons | Soy sauce |
| 1 | teaspoon | Grated fresh ginger |
| 1 | Garlic clove; crushed | |
| 1 | cup | Chunky or creamy peanut butter |
| 1 | cup | Vegetable broth |
Directions
PEANUT SAUCE
Heat oil. Add pepper flakes and cook over low heat for about 1 minute, being careful not to burn. Add onions and saute. Remove from heat. Stir in brown sugar, vinegar, sesame oil, soy sauce, ginger and garlic; mix. Return to low heat. Add peanut butter a little at a time, constantly stirring. Add broth and continue to stir. Heat to piping hot. Serve over pasta.
Yield: 4 to 6 servings.
From: crmiller@... (Catherine R. Miller) in rec.food.veg.
cooking. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-17-94