created: 2004-07-19 15:46:47
This is one of the dishes I fall back on regularly. It's interesting enough to serve to company, but quick enough to make any time. Good to have handy when vegetarian friends drop in. The original recipe came from Sheila Lukins' "All Around the World" cookbook, but I've changed it a bit over the years to match my taste.
The sauce: 3 tbsps peanut butter 1 tbsp sesame oil 1 tbsp peanut oil 2 tbsps soy sauce 2 tbsps rice vinegar 2 tsps sugar 2 tsps fresh ginger, peeled 1 clove garlic juice of 1 lime chili oil The rest: farfalle pasta optionally, about a cup of steamed broccoli or snowpeas or granny smith apple scallions, sliced on the bias, for garnish sesame seeds, for garnish 1. Put all of the sauce ingredients in a blender and puree. 2. Cook the pasta. 3. Adding one of the vegetables dresses it up a bit. For broccoli, chop it loosely and steam it. For snowpeas, blanch them and cut them into matchsticks. For apple, just core it and chop it into matchsticks. 4. Plate some pasta, pour sauce over it, and top with vegetable, scallion, and sesame seeds.