Date: Tue, 17 Aug 1993 06:14:45 GMT
1/4 cup sesame seeds 1/2 pound dried Chinese spaghetti-style noodles 2 tablespoons vegetable oil 1 bunch broccoli, separated into 1 inch florets 1 pound asparagus, cut on the diagonal into 1 inch pieces 1/2 cup chicken stock 1/2 cup peanut butter 1/4 cup red wine vinegar 2 tablespoons dark soy sauce 1 tablespoon sesame oil 1 tablespoon dry sherry 2 teaspoons sugar 1 1/2 teaspoons Chinese chili sauce 1/4 cup minced scallions 2 tablespoons finely minced fresh ginger 1 large garlic clove, minced 1 cup bean sprouts 1 cup thinly sliced button or shiitake mushrooms, or separated enoki 1 large red bell pepper, cut into thin julienne 2 tablespoons minced chives In a small dry skillet, toast the sesame seeds over moderately high heat, tossing, until fragrant and golden brown, about 1 minute. Set aside. In a large pot of boiling salted water, cook the noodles, separating them with a fork, until tender but still firm, about 2 1/2 minutes. Drain and rinse under cold running water, drain well and toss with the vegetable oil. Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl of ice water and chill until cold, about 5 minutes. Drain on paper towels. Repeat with the asparagus, cooking them for only 1 to 2 minutes. In a small saucepan, bring the stock to a boil over moderately high heat; remove from the heat. Stir in the peanut butter, vinegar, soy sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic and toasted sesame seeds. In a large bowl, toss together the noodles, broccoli, asparagus, bean sprouts, mushrooms and red pepper. Add the dressing and toss to coat. Sprinkle the chives over the top just before serving.
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