Peanut Sauce with Linguini and Broccoli
(Sauce recipe from The Enchanted Broccoli Forest)
For the pasta:
1/2 lb. linguini (use what you like, I chose whole-wheat)
2 large heads of broccoli, cut into florets
2-3 cloves garlic, minced
1 TBSP canola or peanut oil
2 TBSP tamari or soy sauce
1 tsp. ginger powder (or 1/2 tsp. freshly grated ginger)
Salt
Optional: Tofu or other protein
For the sauce:
1/2 cup natural peanut butter
1/4-1/2 cup hot water
1/4 cup apple cider vinegar
2 TBSP tamari or soy sauce
2 TBSP molasses
1/4-1/2 tsp. cayenne pepper (to taste)
Optional: chopped peanuts and scallions, for garnish
Method:
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 tamari and stir until mostly evaporated. Remove broccoli from pan while still bright green and slightly crisp. Set aside.
(If adding tofu or the like, begin cooking the protein over medium-high heat before the broccoli, then add the broccoli and cook as directed.)
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, and garnish with chopped peanuts and scallions.
Serve.
Changes I would make next time: The sauce turned out a bit thick, so I would add more water at the end. It could have used more broccoli.
A very tasty and healthy meal!
Lucy promptly put her broccoli on my plate, but she did like the noodles.
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