Saturday, May 07, 2005

Feast from the East

Feast from the East (Adapted from Eat, Shrink and Be Merry)

For the dressing

1/2 cup chicken broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon fresh grated ginger
2 teaspoons grated orange zest
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

For the salad

8 ounces dry whole wheat spaghetti
16 ounces sirloin steak, grilled and cut into strips
2 cups broccoli florets, steamed if desired
1 cup diced English cucumber
1 cup grated carrots
1 cup frozen green peas, thawed
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves

To make the dressing

In a small bowl, whisk together broth, hoisin, soy sauce, vinegar, oil, ginger, orange zest, garlic, crushed red pepper, pepper and salt.

To make the salad

In a large pot of boiling salted water, cook spaghetti according to package directions - drain well and then rinse with cold water, drain again.

Place cooked noodles in a large bowl and add steak, broccoli, cucumber, carrots, peas, onions and basil. Pour the dressing over the top and toss well to coat.

Makes about 4 to 6 servings.

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