Ingredients (use vegan versions):
- 1 medium head broccoli
- 2 bunches green onions
- 1-2 large garlic cloves, minced
- 2 tablespoons peeled, minced fresh ginger
- 2 tablespoons peanut butter
- 1/4 cup soy sauce
- 1 tablespoon vegan sugar
- 3 tablespoons water or vegetable broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 8 ounces spaghetti or vermicelli...1-2 tablespoon vegetable oil
Directions:
Trim and discard tough bottoms from broccoli. Cut florets
into 1-inch pieces; peel stems if using, and cut then into
1-inch squares.Trim and discard roots and any wilted green
tops from green onions.
Mince green onions and combine in a small bowl with
garlic, ginger, peanut butter, soy sauce, and vegan sugar. Stir to
blend peanut butter, then add water or broth, lemon juice
and salt.
Bring a large pot of water to a boil and cook noodles
according to package instructions, about 8 minutes for
spaghetti, a little less for vermicelli, or until barely
tender. Drain and rinse with cold water; drain again and set
aside.
Heat wok or other wide, deep cast-iron skillet over high
heat for 3 or 4 minutes (if using an enameled or nonstick
pan, don't heat without food in it). Add oil and broccoli.
Stir-fry for 3 minutes. Add drained noodles, stirring
constantly to heat them evenly.
Stir peanut butter mixture to distribute garlic and
ginger, then add to the pan, stirring to distribute sauce
evenly throughout. Serve hot.*
Serve with Roasted Carrots and sliced tomatoes.
I hope you enjoy this delicious recipe!
Peace Always,
Renee'
*P.S. If you like tofu, you can add 1/2 pound cut into 1/2
cubes. In that case increase the amount of noodles to 12
ounces to serve 6.
Serves: 2-4
Preparation time: FAST/EASY
ethnic
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