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Chinese   -   Pasta With Szechwan Peanut Dressing   adapted from unknown

  • 8 Ounces Pasta (preferably linguine)
  • 2 Cups Broccoli florets
  • -----SZECHWAN PEANUT DRESSING----- -- makes 3/4 cup
  • 1/3 Cup Peanut Butter(Smooth/Chunky)
  • 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 (Opt) -- chopped
  • garnish
Directions Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets.
In a med 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.
Serves 5
Time to Make 0:00

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