Recipe - Pasta Wszechwan Peanut Dressing

8 ounce Pasta (preferably linguine)
2 cup Broccoli florets
Szechwan Peanut
Dressing
1/3 cup Peanut butter; smooth or
crunchy
One half cup Hot vegetable stock or water
1 teaspoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Safflower oil
2 Cloves garlic; minced
One half teaspoon Dry crushed red pepper
2 cup Cherry tomatoes
Scallion; chopped, optional

Bring large pot of water to boil; cook pasta until al dente. While pasta is
cooking, steam broccoli florets. In a medium mixing bowl, whisk together
peanut butter and stock or water until smoooth. Stir in remaining dressing
ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to
coat well. Add broccolli and tomatoes; toss again. Garnish with chopped
scallions.

Variations: Add more red pepper to taste. Try Szechwan Peanut Dressing as a
warm topping on steamed vegetables, especially on green beans, broccoli, or
cauliflower. Make extra dressing to refrigerate and serve later on chilled
steamed green beans or broccoli.

Posted to MCRecipe Digest V1 #742 by Creedenite@aol.com on Aug 13, 1997