1/2 c rice wine vinegar
1/2 c water
1/4 c brown sugar
1 c roasted peanuts,Unsalted
2 T fresh ginger root,grated
1 T garlic,minced
1 pn red pepper flakes
1/2 t salt
3 T soy sauce
1 T sesame oil
4 ea green onions (part of green
-to),chopped & sauté in
1 tsp peanut oil
1 lb thin spaghetti pasta,cooked
16 oz frozen stir-fry vegetables
-cooked according to
6 oz frozen pea pods (garnish)
red and yellow peppers
Combine vinegar, water, and brown sugar in small saucepan. Bring to
boil; cook 5 minutes, stirring occasionally to dissolve sugar. Remove
from heat and cool.
Puree together peanuts and vinegar-sugar mixture in food processor
until smooth. Add ginger root, garlic, red pepper flakes, and salt;
mix well. Add soy sauce and sesame oil, beating well.
Warm slightly in skillet and add green onions, saut in peanut oil. Add
stir-fry veggies and pasta to sauce and mix in large bowl. Garnish
with pea pods and red and yellow peppers.
Peanut sauce itself will keep up to 10 days, covered, in refrigerator.
Makes 2 cups.