PASTA WITH SPICY PEANUT SAUCE
1 pound pasta, not multicolored
1/3 cup rice wine vinegar
1/3 cup soy sauce
1/4 cup water
2 teaspoons ground ginger
2 garlic cloves
1 teaspoon sugar
2 tablespoons peanut oil
5 tablespoons sesame oil
1/4 tablespoon TabascoTM sauce
7 tablespoons smooth peanut butter
2 tablespoons butter
2 cups Asian vegetables: carrots, bell peppers, watercress, snow peas, etc. Try to get more than one color.
Prepare pasta according to instructions on package or boil pasta for about 7 minutes
Note: put a thin coating of vegetable oil or some other plain-tasting oil on your measuring spoon before measuring something sticky like peanut butter or honey. This will make getting the peanut butter off the measuring spoon easier. (If you try to remove the p.b. by flinging it off the spoon it will go everywhere. And peanut butter can be so hard to remove from a stucco ceiling.)
Put vinegar, soy sauce, water, ginger, sugar, peanut oil, sesame oil, TabascoTM sauce, and peanut butter in blender. Blend using “liquefy” setting.
Cook pasta according to directions on box or bag. Spoon out pasta with pasta spoon–-curved with holes in it.
Dice or mince Asian veggies. Try to have multiple colors. Don’t puree them or you might end with an unappetizing yellow plop. Put butter, minced garlic, and Asian veggies in sauce pan. Saute for about 6 minutes on medium high heat. Stir frequently.
Top pasta with sauce and Asian vegetables. Yum.
1) Years ago, my wife and I went to a future mom’s party. We brought this dish. Other parents-to-be arrived with fancy dishes or meals picked up at stores. No one touched our dish for a while. It was plain with a bit of diced bell peppers.
Later though, an especially astute man, in my opinion, tried our dish. He loved it and walked around telling everyone that it was great and must be tried. Well, this dish was the first one to be completely eaten. Bliss.
2) It wasn’t eaten at first because it looked boring and that I had used marginally more effort than pouring CheeriosTM into a bowl. Use more than one color with your Asian vegetables.
3) Ice cream was invented by the Chinese. Marco Polo brought this recipe back to Europe. The ice cream was entirely eaten before he got back to Venice.
4) Frozen vegetables are usually frozen right after picking and so might have had less time to lose their nutrients than fresh ones.
5) The Romans thought raw peas were poisonous and dried them before eating.
6) The 17th century French restored the pea to culinary favor.
7) This recipe can be dish intensive. Don’t try it if your dishwasher isn’t working. Just saying.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com