Some Asian inspired recipes sometimes don’t taste so great, and certainly don’t taste authentic, but with a little doctoring I was very impressed with this recipe I found from Will Cook For Friends.
- 1/2 lb. linguini
- 2 large heads of broccoli, cut into florets
- 2-3 cloves garlic, minced
- 1 TBSP canola oil
- 2 TBSP soy sauce
- 1/2 tsp. freshly grated ginger
For the sauce:
- 1/3 cup natural peanut butter
- 1/4-1/2 cup hot water
- 1/4 cup apple cider vinegar
- 3 TBSP soy sauce
- 2 TBSP molasses
- 1/2 tsp. cayenne pepper
- In a large pot bring water to a boil and salt heavily. Cook noodles until al-dente, drain, and set aside.
- In a wok or pan over medium-high heat, add 1 TBSP oil and let heat until glistening.
- Add broccoli florets and give the pan a shake or a stir. Let cook 1-2 minutes.
- Add garlic and ginger, then pour in soy sauce and stir until mostly evaporated.
- Remove broccoli from pan while still bright green and slightly crisp. Set aside.
- For the sauce: In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine.
- Mix in the rest of the ingredients, then add the remaining 1/4 cup water to thin the sauce to desired consistency.
- Toss noodles and broccoli in the sauce.