Indonesian Pasta  

Tuesday, December 23, 2008

1/2 c rice wine vinegar
1/2 c water
1/4 c brown sugar
1 c roasted peanuts, unsalted
2 tbsp fresh ginger root, grated
1 tbsp garlic, minced
1 pinch red pepper flakes
1/2 t salt
3 tbsp soy sauce
1 tbsp sesame oil
4 green onions, chopped & sauté in 1 tsp peanut oil
1 lb thin spaghetti pasta, cooked according to pkg directions
16 oz frozen stir-fry vegetables -cooked according to pkg directions
6 oz frozen pea pods (garnish) -cooked
red and yellow peppers -(garnish)
Combine vinegar, water, and brown sugar in small saucepan. Bring to boil; cook 5 minutes, stirring occasionally to dissolve sugar. Remove from heat and cool.
Puree together peanuts and vinegar-sugar mixture in food processor until smooth. Add ginger root, garlic, red pepper flakes, and salt; mix well. Add soy sauce and sesame oil, beating well.
Warm slightly in skillet and add green onions, sauté in peanut oil. Add
stir-fry veggies and pasta to sauce and mix in large bowl. Garnish
with pea pods and red and yellow peppers.
Peanut sauce itself will keep up to 10 days, covered, in refrigerator.
Makes 2 cups.

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