I made this for dinner the other night and included a small head of broccoli from our garden, broken into florets and steamed until tender. My parents and siblings also had salad on the side (which I am gradually able to eat again--yay!--as long as I'm feeling stable and I eat it after the rest of my meal).
Peculiar Peanut Pasta from _The Clueless Vegetarian_
1 tablespoon vegetable oil 2 tablespoons finely chopped onion 1 clove garlic, squished 2 teaspoons finely grated ginger root 2 green onions, sliced 1 teaspoon Chinese chili paste 1 tablespoon soy sauce 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 cup smooth peanut butter 3/4 cup soured plain soy milk or vegetable broth 1 pound spaghetti or linguine or fettuccine or fresh Chinese noodles
Heat the oil in a small saucepan over medium-low heat. Add the onion, garlic and ginger root and cook, stirring, until the onion is softened--3 to 5 minutes. Stir in the green onions, chili paste, soy sauce, coriander and cumin, and cook for another 2 minutes. Add the peanut butter, stir until smooth, then add the soy milk or vegetable broth. Heat through. If the sauce is too thick, add a little more soy milk or broth to thin it until it is pourable.
Meanwhile, cook the pasta in plenty of boiling, salted water until tender but not mushy. Drain well. Toss the sauce with hot cooked pasta.
Makes enough sauce for about 1 pound pasta. (For our family, three times as much sauce coated twice as much pasta.)
One step beyond . . . Toss the finished pasta with some drained canned baby corn cobs, steamed snow peas, a handful of lightly cooked broccoli florets, whatever. Or sprinkle the finished dish with some chopped cilantro or peanuts.