Ingredients:
- 12 ounces of linguine or spaghetti
- 6 ounces Chinese pea pods, strings removed and cut crosswise into thirds
- ¼ cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon peeled, minced ginger root
- 1 tablespoon sesame oil
- ¼ teaspoon cayenne pepper
- 1 clove garlic, crushed
- 2 medium carrots, shredded
- ½ small head red cabbage, thinly sliced (about 3 cups)
- 12 ounces boneless, roasted chicken or turkey, cut into strips
Instructions:
- in saucepan, prepare linguine in boiling salted water, as label directs
- during the last minute of cooking, add the pea pods
- drain linguine and pea pods
- rinse with running cold water to cool, drain again and set aside
- in a small bowl, use w ire whisk to mix the peanut butter, rice vinegar, soy sauce, brown sugar, ginger root, sesame oil, red pepper, garlic, and ¾ cup very hot tap water until blended
- in a large bowl, toss linguine, pea pods, carrots, red cabbage, and chicken with the peanut butter sauce
- cover and refrigerate if not serving right away
- add flour, milk, pepper, salt to the eggs
- blend the egg mix and the vegetable mix into batter
- bake pancakes from batter, using vegetable oil (not butter) until golden brown on both sides
- makes 6 main dish servings
- great for left over chicken or turkey
[recipe by Christine Dörenberg]
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