How To make Pasta w/Szechwan Peanut Dressing
8 ounces pasta (preferably linguine)
2 cups broccoli florets
Szechwan Peanut Dressing:
(makes 3/4 cup) 1/3 cup peanut butter :
smooth or crunchy
1/2 cup hot vegetable stock or water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic minced
1/2 teaspoon dry crushed red pepper
2 cups cherry tomatoes
scallion :
chopped, optional
Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a medium mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions.
Variations: Add more red pepper to taste. Try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans, broccoli, or cauliflower. Make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli.
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Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish