Mi Goreng

Recipe Ingredients

1/2 lb	227g / 8oz	Linguine
		Salt - as needed
2 tablespoons	30ml	Vegetable oil
1 cup	62g / 2.2oz	Minced onions
2 teaspoons	10ml	Minced gingerroot
		= (or 1 tspn ground ginger)
2		Garlic cloves - minced
3 cups	438g / 15oz	Broccoli florets
2		Carrots - diced
2		Celery stalks - diced
1 teaspoon	5ml	Chinese five-spice powder
1 teaspoon	5ml	Chili paste - or to taste
2 tablespoons	30ml	Soy sauce - or to taste
1 tablespoon	15ml	Oriental sesame oil - (to 2)
1 tablespoon	15ml	Mango chutney

Recipe Instructions

In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid.

Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately-high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes.

Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more.

Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney.

Add the drained pasta and stir to combine.

This recipe yields 4 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A49) - from the TV FOOD NETWORK

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