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Broccoli

Vegan ginger sesame noodles with broccoli

Recipe from: 1/22/2006 12:00:00 AM
Preparation time: 10
Cooking time: 20
 
Starch
 
 
 

Ingredients

 
  • 2
    Tablespoons tahini (sesame paste)
  • 1
    Tablespoon light brown sugar
  • 3
    Tablespoons mirin (Japanese spice)
  • 0.25
    Teaspoon hot red pepper flakes
  • 0.25
    Cup tamari soy sauce
  • 2
    Tablespoons water
  • 300
    g
    broccoli florets, cut into 1-inch piece
  • 400
    g
    Linguine
  • 2
    Tablespoons toasted sesame oil
  • 1
    Tablespoon cold-pressed canola oil
  • 2
    cloves garlic, minced
  • 2
    Tablespoons minced ginger
Servings: Change Serving
 
 

Method

 
Put the pasta water on to boil in a large covered pot. In a small bowl, combine the sesame paste, brown sugar, mirin, and hot red pepper flakes until well blended. Stir in the tamari and water until blended. Set aside.
When the water comes to a boil, salt it and add the linguine. Cook the linguine until it is al dente, about 10 minutes. During the last 5 minutes of cooking time, add the broccoli florets and cook until just tender. When the noodles and broccoli are cooked, drain and rinse with cold water. Toss with the sesame oil and set aside.
Heat the canola oil in a large skillet or wok over medium heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the reserved noodles and broccoli, and the sauce, and toss to combine and heat through. Serve hot sprinkled with sesame seeds.
 

Read more on: starch  |  bake  |  sauté  |  shallow-fry  |  pressure cook
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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