Hong Kong Primavera With Spicy Peanut Sauce Recipes

HONG KONG PRIMAVERA WITH SPICY PEANUT SAUCE

Steps:

• Cook spaghettini according to directions but without salt.
• Drain and toss with the green onions.
• Combine water, peanut butter, soy sauce, vinegar and sugar, blend until smooth. Add dash of Tabasco (or cayenne) and set aside.
• Add oil to the wok: stir in the carrots, peas, ginger and garlic.
• Cook over medium-high heat, stirring constantly for 30 seconds.
• Stir in the cabbage and peanut sauce.
• Cook, stirring constantly for 1 minute or until the cabbage is wilted.
• Add to the pasta and toss well.
• Serve hot, cold or at room temperature.

SPICY SZECHUAN PEANUT SAUCE

Steps:

• Blend all ingredients in blender until smooth.
• Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
• To use: Boil 1 lb Asian noodles or spaghetti until al dente.
• Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
• Note: In the winter, I eat these noodles hot.
• In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.